Singapore chicken and coconut laksa

150g fine rice noodles

2 red chillies, chopped with seeds

4 garlic cloves, finely chopped

2.5cm piece of ginger, peeled and finely chopped

150g fresh coriander, leaves and stalks coarsely chopped

juice of 1-2 limes

50ml toasted sesame oil

1 chicken breast, cut into thin shreds

2 tins of coconut milk

700ml stock

1 tbsp Nam Pla, fish sauce

salt

black pepper

8 spring onions, finely sliced at an angle

fresh coriander leaves