Asian Laksa Coconut Soup with Noodles

Quick, easy, healthy and a firm favourite of mine (and Alis!!)

Ingredients:

Carrots
Beansprouts
Spring Onions
Red Pepper
Onion
Chicken
Noodles - egg, rice, whatever you like!

For the soup base:
Corriander
Cumin powder
Fish Sauce
Red chillie
Ginger
Garlic
Lime or Lime Juice
2 cans of coconut milk or 1 can of coconut milk and then re use can and fill with chicken stock cube and hot water 

Method:

1. Roughly chop large handful of corriander, 1 or 2 red chillies, 3cm of ginger, 2 cloves of garlic and place in blender.  Add table spoon of fish sauce, 1 teaspoon of cumin, a couple of tablespoons of lime juice, a dash of water and blend.

2. Finely slice the carrot and spring onion into strips, cut the onion and pepper roughly. Place your noodles in boiling water to soften.

3. In a deep frying pan or saucepan place the onion and half the carrots.  When softened add the paste from the blender and stir for a minute.

4. Then add the coconut milk and stock - even if you use 2 cans of coconut use a stock cube in a very small amount of water. Also drain and add your noodles.

5. Slice your chicken and cook quickly in a little oil in a fry pan and then add to the soup along with the juices and oil for extra flavour. Also add the peppers at this point

6. Finally bring to the boil and add more water if you require more soup then serve placing the remaining carrots and the springonions and beansprouts on the top so they remain crunchy and fresh.