Chicken Laksa with Mung Bean and Crispy Shallot Salad

Steps

1. Bring a large pot of salted water to the boil. Zest and juice lemon. Pat chicken dry and set aside. Heat a drizzle of oil in a medium pot on low-medium heat. Add garlic and ginger paste, lemon zest and laksa paste and cook for about 30 seconds, until fragrant. Add chicken, increase heat to medium and cook for 3-4 minutes, until browned.
2. Add stock, coconut milk, sugar and fish/soy sauce and bring to a gentle simmer. Once simmering, reduce heat to low and simmer gently for 4-5 minutes, until chicken is cooked through.
3. While chicken is simmering, place noodles in pot of boiling water and use a fork to separate strands. Cook for 3-4 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
4. Peel courgette into ribbons and place in a medium bowl, along with all remaining mung bean and crispy shallot salad ingredients. Drizzle with a little olive oil and season to taste.
5. When chicken has finished cooking, remove pot from heat. Cut cherry tomatoes in half and add to pot, along with spinach and lemon juice. Stir to combine and season with extra fish /soy sauce, if needed.
6. To serve, divide noodles between bowls, ladle over chicken laksa and top with mung bean and crispy shallot salad. Sprinkle with chilli flakes, if desired.