Laksa

Method

1. Bring chicken stock to the boil and then add chicken thighs. Cook for 20 minutes, then remove chicken and cover with foil. Set stock aside for later.
2. Add the garlic and lemongrass to a large saucepan with the oil and fry on medium heat for 30 seconds. Add the Sliced chillies and fry for a further minute.
3. Add the laksa paste and cook for 3 minutes until the paste has darkened in colour.
4. Add the stock, coconut cream, sugar, lime juice and fish sauce and simmer for 20 minutes. Add bok choy with 5 minutes left of cooking time.
5. Cook noodles as per packet specifications.
6. Slice chicken into thin strip's ready for serving.
7. Add noodles and chicken to bowls, then pour the laksa broth over the top. Serve and eat immediately.