Chicken noodle laksa

Method

1. First make the curry paste. Using a food processor or pestle and mortar, grind together all the curry paste ingredients to make a coarse paste.

2. Pour the coconut cream into a large saucepan. Bring to the boil and boil over a medium heat until it separates. Add the curry paste and cook for 2-3 minutes until fragrant.

3. Stir in the soy sauce and chicken and cook for 3-4 minutes, stirring occasionally.

4. Add the chicken stock, bring to the boil and simmer gently for 20 minutes.

5. Season to taste with fish sauce and keep warm.

6. Arrange the noodles in a large bowl and pour over the boiling water to cover. Leave to stand for four minutes, then drain.

7. Heat the sunflower oil in a frying pan and fry the sliced garlic. Separately fry the shallots and chillies for about 30 seconds until crispy and golden brown. Strain and cool. Pound together in a pestle and mortar with salt and sugar.

8. Divide the drained noodles between four serving bowls. Top with the coconut curry sauce. Serve with a garnish of limes, scatter with the garlic, shallot and chilli mix, chicory, bean sprouts and coriander.