Laksas are highly fragrant soups and make a great one-bowl meal. This version is not too spicy.

Ingredients

• 500 grams boneless chicken pieces, without skin
• 1-1½ tablespoons shredded fresh ginger
• 1 teaspoon minced garlic
• 1 red chilli, sliced (deseed if wished)
• 100 grams snow peas or green beans, trimmed and sliced diagonally
• 1½ teaspoons ground coriander
• 1½ cups coconut milk
• 3 cups chicken stock
• 2 tablespoons fish sauce
• 200 grams pre-cooked Asian-style noodles
• 2-3 spring onions, trimmed and sliced diagonally

Method

1. Cut the chicken pieces into very thin strips. Heat a dash of oil in a large frying pan or wok and cook the chicken over a moderate heat until golden. Set aside.
2. Add the ginger, garlic and chilli to the pan and cook one minute. Increase the heat and add the snow peas or green beans and ground coriander, cook a further minute until fragrant.
3. Add the coconut milk, stock, fish sauce, noodles, spring onions and chicken. Simmer for 3-4 minutes until noodles are tender and chicken cooked. Season and garnish with coriander and mint leaves, if wished.