Coconut Chicken Laksa Noodle Soup

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Stir-fry until they have started to soften, 2-3 mins.

Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 1 min more.

Once fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined

Lower the heat to medium, add the chicken breasts to the soup and cover the pan with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer until the chicken is cooked, 15-20 mins, stirring halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the chicken is cooked through, remove the pan from the heat and transfer the chicken to a plate.

Use two forks to shred the chicken as finely as you can.

Stir the shredded chicken, pak choi and cooked noodles into the laksa and bring back to a boil. Lower the heat and simmer until the laksa is piping hot and the pak choi has wilted, 1-2 mins.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.