Chicken Laksa

Serves 4


  • 500g chicken breast,boneless, skinless, cut into smaller strips/pieces
  • 1T minced ginger
  • 1t minced garlic
  • ½t minced chilli
  • 100g snow peas, trimmed and sliced
  • 1½ cups coconut milk
  • 3 cups chicken stock
  • 2T Asian fish sauce
  • 200g pre-cooked Asian-style noodles
  • 2-3 spring onions, trimmed and chopped 


  1. Cut the chicken into thin strips.  Heat a dash of oil in a wok and cook the chicken over a moderate heat until golden brown.
  2. Add the ginger and garlic to the pan and cook for a minute.
  3. Increase the heat and add the snow peas and ground coriander and cook for a further minute until fragrant.
  4. Add the coconut cream, stock, fish sauce, noodles,spring onions and chicken and simmer gently for 3-4 minutes until the noodles are tender and the chicken cooked.
  5. Season with salt and pepper.