Chicken Laksa ( a Singapore favourite)

This is a delicious, light, spicy soup, ideal for a lunch dish or a 
light evening meal.
serves 4
Preparation 15 minutes
Cooking time 10 minutes

1 tbs canola oil.
350-500g (3/4 - 1 lb) chicken breast finely sliced (could use turkey). 
Substitute for seafood if you wish or see below.
1 tsp fresh minced ginger
1 tsp crushed or minced garlic
1 tsp minced or crushed chilli
2 tsp ground coriander
2 packets instant noodles  - 80g or 3oz packs - ( get the ones with no 
MSG flavour sachets).
3 cups water
1 400ml (14fl oz) can LITE coconut cream
100g (small packet) fresh snowpeas or green beans
2-3 spring onions (green shallots) finely sliced
1-2 tbs asian fish sauce
salt & pepper to taste

Method:

1. Heat oil in a large frypan or wok and cook the chicken strips until 
golden. Set aside
2. Add ginger, garlic, chilli, coriander and cook one minute.
3. add the noodles, breaking them up, the water and coconut cream, 
snowpeas or beans and fish sauce.
Season with salt and pepper and simmer for one or two minutes. Return 
the chicken and simmer for a
further 3-4 minutes until hot.
Serve in bowls and garnish with fresh coriander (cilantro) and mint.

You can also add any seafood to this dish. Shrimps, prawns,  white 
fish, squid - in fact anything you like. Just adjust the final cooking 
time to the seafood.
This IS a spicy dish - it is meant to be. If you don't like it too 
spicy, adjust the chilli. Always use fresh chillis and not dried. 
Enjoy!