Quick, easy and delicious to make, this laksa is a favourite in our house.

Yield: 4

Ingredients

• 2 tablespoons oil
• 2 cloves garlic, finely chopped
• 2cm knob of ginger, grated
• 2 tablespoons laksa paste (check package instructions as they vary immensely in heat and flavour)
• 2 teaspoons finely chopped lemongrass (can substitute for lime zest or shredded kaffir lime leaf)
• 4 cups (1 litre) chicken stock
• 400ml can coconut cream
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1-2 teaspoons brown or palm sugar
• 3-4 Rangitikei free range chicken breasts, sliced
• small handful cherry tomatoes
• 200g dried fine or round egg noodles
• large handful beansprouts
• 1/3 cup coriander leaves
• 1/4 cup mint leaves

Method

Heat the oil in a large saucepan over a gentle heat and cook the garlic, ginger, laksa paste and lemon grass until fragrant, taking care not to burn the paste. Add a little more oil if needed. Pour in the chicken stock, coconut cream, lime juice, soy, fish sauces and sugar. Simmer for 10 minutes before tasting, add a little salt if needed. The broth should be a balance, of sweet, sour, spicy and salty. Add the chicken and tomatoes to the pan and simmer until chicken is cooked through. While the chicken is cooking heat a pan of boiling salted water and cook the noodles until just tender, according to package instructions. Divide the noodles between 4 bowls. Pour over the broth and divide the chicken and tomatoes between each bowl. Top with bean sprouts, coriander and mint leaves.