Chicken Laksa Bowl

SERVES 4

● 1tbsp vegetable or groundnut oil

● A bunch of spring onions, trimmed and sliced

● 250g mushrooms, sliced

● 3 garlic cloves, crushed

● 2tsp peeled and finely diced fresh root ginger

● 1 red chilli, thinly sliced

● 1 stalk lemongrass, peeled, and tender part, diced

● 1 litre chicken stock ● 200ml can reduced-fat coconut milk

● 1tbsp fish sauce

● 400g cooked skinned chicken breasts, sliced ● 150g rice noodles

● 100g bean sprouts

● Salt and freshly ground black pepper

● Juice of 1 lime

● A few sprigs of Thai basil or coriander

STEP 1 Heat the oil in a deep frying pan or wok set over a medium–high heat, add the spring onions, mushrooms, garlic, ginger, chilli and lemongrass and stir-fry for 2-3 mins. Add the hot stock, coconut milk and fish sauce. Reduce the heat and simmer

for 5 mins, then add the chicken and simmer gently for 5 more mins, until everything is hot. STEP 2 Meanwhile, cook the rice noodles according to the packet instructions and drain well. STEP 3 Stir the bean sprouts and rice noodles into the laksa and season to taste with salt and pepper. Heat through gently for 2–3 mins, until the chicken is cooked through, then stir in the lime juice. STEP 4 Ladle the laksa into shallow serving bowls and serve sprinkled with chopped Thai basil or coriander.