2 red onions
2 red chillies
1 stem ginger
1 tsp vegetable oil
2 lemongrass stalks
2-3 chicken breasts
chicken stock or knorr chicken broth cubes
2 tbsp fish sauce
1 tbsp brown sugar
spinach
coconut milk
2 limes.
2 bundles thin rice noodles
fresh coriander leaves
01.In a pan, gently fry 2 red onions, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.
02.Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.
03.Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.
