Ingredients:
200 g thin dried noodles
2 red chilies
4 garlic cloves
5 cm peeled and roughly chopped green ginger
1 teaspoon ground coriander
1/2 cup coriander root, stems and leaves
50 ml sesame oil
3 skinless chicken breasts
1 liter light coconut milk
3 cups chicken stock
50 ml fish sauce
1 limes, juice of
1/2 cup mint leaves
3 finely sliced green onions
1 cup fresh bean sprouts
lime wedges
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.