Coriander roots pack a lot of flavour in cooking, so in this recipe I am harnessing that by using the whole herb: leaves, stems and roots ... just remove the "hairy" bits around the roots before using, and ensure you wash and dry your herbs well (I use a "salad spinner" for this).
This is a super easy dish to pull together and gives you four to six generous serves depending on what else you decide to serve with it ... I prefer rice noodles, but any noodle is fine, and I have also served this with steamed black rice which not only looks fabulous against the contrast colour of the dish, but is delicious too.
In our family we can't use nuts due to allergy, but if this wasn't the case I would add a generous sprinkling of roasted crushed peanuts to each serve.
As with all protein to be cooked, remove the chicken from the fridge 30 minutes before using.