Chicken laksa

• medium chicken↗1

  jointed into pieces and skinned

• coriander seed↗1 tbsp tbsp
• 3cm piece ginger

  sliced

• lemongrass2

  stalks, crushed

• zest and juice 1 lime
• fish sauce↗2 tbsp tbsp
• low-salt soy sauce↗1 tbsp tbsp
• light coconut milk↗200ml ml
• garlic cloves↗3

  sliced

• red chillies↗3

  deseeded and sliced

• handful coriander

  chopped (leaves and stalks kept separate)

• bunch spring onions↗

  sliced

• cooked rice noodle↗300g g
• handful mint↗

  leaves, chopped

• sesame oil↗1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.

2. 2

   Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.

3. 3

   Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.

4. 4

   Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.