Chicken laksa

A delicious hug in a bowl supper - perfect for the wet and wild weather we are having at the moment . I used green curry paste in this recipe and added red chillies to give it a good kick. Laksa is a spicy paste made from garlic, lemongrass, chilli and almonds. You can buy laksa paste at specialist grocery shops. You can also substitute prawns for the chicken if you wish. 

Serves 4

Ingredients
2 shallots
2 red chillies
5cm piece stem ginger
1 tsp vegetable oil
2 lemongrass stalks

2 tblps green or red curry paste - or Laksa paste
2-3 chicken breasts
600ml chicken stock (see tip)
2 tbsp fish sauce
1 tbsp soft brown sugar
A few handfuls baby leaf spinach
200ml coconut milk
2 limes.
3 bundles thin rice noodles

Method

1. In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.
2. Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.
3. Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.