Quick and easy dinner: Spicy chicken noodle soup
Chicken Laksa with Red Chilli and Coriander
- 2 red chillies, chopped with seeds
- 4 cloves of garlic, finely chopped
- 2.5cm piece of ginger, peeled and finely chopped
- 150g fresh coriander, leaves and stalks coarsely chopped
- Juice of 1-2 limes
- 50ml toasted sesame oil
- 250g cooked chicken, shredded
- 2 x 400ml tins coconut milk
- 700ml homemade chicken stock
- 1 tbsp fish sauce
- 150g fine rice noodles
- 8 spring onions, finely sliced at an angle
- Salt and freshly ground black pepper
Pour boiling water over the bowl of rice noodles and allow to soak until soft — it takes approximately ten minutes.
Drain and cut into 5cm lengths.
Put the chilli, garlic, ginger, coriander and juice of one lime into a food processor and pulse to a coarse paste.
Heat the sesame oil in a large saucepan and fry the chilli paste for three minutes. Add the coconut milk and chicken stock. Bring to the boil, reduce heat and simmer for five minutes.
Add the shredded chicken, bring back to the boil and barely simmer for a further 3-4 minutes or until it is warmed through. Add the fish sauce and taste and add more lime juice, salt and pepper if necessary.
Divide the noodles into serving bowls, ladle in the hot soup and garnish with spring onion and coriander leaves.
Note: Do not allow the soup to boil once the chicken is added, otherwise the meat will be tough.
