Chicken Laksa

300g rice sticks
Laksa sauce2 tbsp neutral oil
2cm piece (1tbsp) root ginger, peeled and grated
2 cloves garlic, crushed
finely grated zest of 1 lime
about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat)
4 cups Essential Cuisine Chicken Stock
400ml coconut cream
1 heaped tsp brown sugar
1 tbsp fish sauce
1-2 whole chillies (optional)
2 tomatoes, cored and diced
2-3 (500-600g) skinless chicken breasts, very thinly sliced
large bunch (200g) spinach, washed and de-stemmed
salt and ground black pepper to taste
6 hard boiled eggs, peeled and halved
Salad garnish

Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish. To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste for a minute. Add Essential Cuisine Chicken Stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes. Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the spinach and season to taste.

To prepare the salad garnish, finely chop ½ telegraph cucumber, 2 spring onions and red chilli to taste. Arrange on a platter with 150g bean sprouts and a handful each of coriander and mint leaves. Drain noodles and divide them between serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the platter of salad garnish so everyone can help themselves.