Laksa Soup

Place two tablespoons of oil in a pan and fry the chicken thighs evenly on both sides until cooked. Once cooked leave to cool.

In a food processor place the shallots (red onion if you can’t get them), garlic, ginger, chili and coriander stalks and mix until finely minced. Place a pot on the stovetop and add the remaining 4 tablespoons of oil, heat until nearly smoking. Add the minced ingredients to the pan and sweet for two minutes continuously stirring so not to stick to the bottom of the pan. Next add 1/3 of the jar of laksa paste and continue to cook, continuously stirring for another two minutes. Add the water and bring to the boil, turn down to a simmer adding the coconut cream and continue to simmer for about 15 minutes.

Place a pot of water on the stove, bring to the boil, add the egg noodles and cook until just soft to the bite.

Take the cooked chicken thighs, shred them into strips and add to the soup mix (if vegetarian you can leave the chicken out).

On a chopping board slice the spring onions evenly, pick the coriander leaves and mix together.

To serve place a good sized handful of noodles in a bowl, cover with soup and garnish with a generous ball of the fresh spring onion and coriander.