Chicken Laksa with Mung Bean and Crispy Shallot Salad

Steps

1. a medium pot of salted water to the boil
2. Pat chicken dry with paper towels and slice 1cm. Heat a drizzle of oil in a medium pot on medium heat. Add ginger, garlic, lemon zest and laksa paste and cook for 1 minute, until fragrant. Add chicken and cook for 3-4 minutes, stirring often, until browned.
3. Add stock, coconut cream, sugar and fish sauce and bring to a gentle boil, using a wooden spoon to release any brownings from the bottom of the pan. Reduce heat to low and gently simmer for 4-5 minutes, until chicken is tender and cooked through.
4. While laksa is simmering, place noodles in pot of boiling water and cook for 3-4 minutes, until just tender, separating strands as they cook. Drain and return to pot with a drizzle of olive oil to prevent sticking.
5. Peel courgette into thin ribbons. Add to a medium bowl, along with all remaining mung bean and crispy shallot salad ingredients. Drizzle with a little olive oil, season to taste with salt and pepper and toss to combine.
6. Once chicken in cooked through, remove laksa from heat and stir through tomato, spinach and lemon juice until spinach is just wilted. Season to taste with salt and pepper.
7. divide noodles between bowls, ladle over chicken laksa and top with a good handful of mung bean and crispy shallot salad.