Chicken Laksa

Serves: 2
Prep time: 10mins
Cooking time: 15mins


1 tbsp sesame oil
2 skinless chicken breasts, cut into strips
1 tsp fresh root ginger, peeled and finely chopped
1 garlic clove
2 tsp green curry paste
2 Thai green chillies, deseeded and finely chopped
100g green beans, trimmed and cut in half
1 small courgette, cut into batons
1 spring onion, sliced on an angle
200ml coconut cream
150ml light chicken stock
1 tbsp fish sauce
1 tbs soy sauce
1 bundle rice noodles, cooked as per pack instructions and refreshed
juice of 1 lime
20g fresh coriander, finely chopped


Heat the oil in a large frying pan or wok and cook the chicken strips for 5-6 minutes or until cooked through, remove and put to one side.

Add the ginger, garlic, green curry paste and chillies and cook for 1 minute.

Add the green beans and cook for a further minute.

Return the cooked chicken to the wok and add the courgette, spring onion, coconut cream, stock, fish sauce and soy sauce.

Simmer over a low heat for 3-4 minutes, or until the vegetables are tender and the chicken is warmed through.

Take two individual serving dishes and divide the noodles between them.

Add the lime juice to the soup base then pour over the noodles.

Finish with some coriander and serve immediately.