James Martin’s chicken noodle laksa

QServes 6

QIs there anything more delicious than a big bowl of homemade chicken soup? It’s hard to beat, which is why I’ve created this.

Prep 20 mins plus standing

Q1 medium chicken, jointed and

skin removed

1 tbsp coriander seeds

3cm piece ginger, peeled and sliced 2 lemongrass stalks, crushed

1 lime, zested and juiced

2 tbsp fish sauce

1 tbsp low-salt soy sauce

200ml light coconut milk

3 garlic cloves, sliced

3 red chillies, deseeded and sliced handful of coriander, chopped, leaves

and stalks separated bunch of spring onions, sliced

300g cooked rice noodles handful of mint leaves, chopped 1 tbsp sesame oil (optional)

Cook 50 mins

1 Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, then slowly bring to the boil. Reduce the heat to a simmer, then gently poach the chicken for 40 mins until it starts to fall away from the bone.

2 Carefully lift the chicken onto a plate and cover. Leave the stock to stand for 10 mins, then skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear the meat into chunks.

3 Return the stock to the boil, then add the fish and soy sauces, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, then return the chicken to the pan and cook for a further 5 mins until warm.

Add the spring onions, and drizzle in the lime juice to taste.

4 Divide the noodles between six bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.

PER SERVING 424 kcals, fat 14g, saturates 2g,

carbs 38g, sugars 3g, fibre 3g, protein 37g, salt 1.5g