Chicken and coconut laksa

Delicate rice noodles and chicken breast strips combine in a rich, creamy and garlicky laska for two

Ingredients

60g rice noodles
1 tbsp sunflower oil
2 garlic cloves, peeled and crushed
1cm piece ginger, peeled and chopped finely
1 red chilli, deseeded and chopped finely
1 spring onion, chopped finely
1 tsp fish sauce
juice of 1 lime
1 tsp granulated sugar
400ml can coconut milk
200ml chicken or vegetable stock (optional)
1 chicken breast, cut into strips handful of bean sprouts (optional) handful coriander leaves lime wedge

Place your rice noodles in a bowl and cover with boiling water. Cover the bowl with a plate and leave for 5 minutes.
Meanwhile, heat the oil in a pan or wok, and when hot add your garlic, ginger, chilli and spring onion. Cook on a medium heat for 1–2 minutes. You don’t want them to colour but rather just start to smell fragrant. Add the fish sauce, lime juice and sugar and stir well.
Reduce the heat and add the coconut milk. Follow with the chicken, allowing it to slowly poach in the coconut milk for 5–7 minutes until it is tender. Finally add the bean sprouts and cooked rice noodles. Serve sprinkled with coriander and with a wedge of lime.
This recipe is from Tiffany Goodall's First Flat Cook Book, published by Quadrille Publishing

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