Ingredients
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200 g thin dried noodles
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2 red chilies
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4 garlic cloves
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5 cm peeled and roughly chopped green ginger
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1 teaspoon ground coriander
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50 ml sesame oil
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1 liter light coconut milk
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3 cups chicken stock
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50 ml fish sauce
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1 lime, juice of
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1/2 cup mint leaf
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1 cup fresh bean sprout
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3 skinless chicken breasts
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3 finely sliced green onions
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1/2 cup coriander root, stems and leaves
Instructions
- Soak the noodles in boiling water for 5 minutes.
- Drain and set aside.
- Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
- Slice the chicken breasts diagonally.
- In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
- Add coconut milk and stock.
- Bring to boil, simmer gently for 10 minutes.
- Add fish sauce and chicken and cook for 5 minutes.
- Add lime juice.
- Divide noodles between bowls and ladle soup over them.
- Sprinkle with mint leaves, green onions,bean shoots and lime wedges.