Chicken Laksa

1. 1

   Poach the chicken pieces in 1 liter of boiling water. Once tender and cooled slightly, shred the chicken with your fingers. Transfer the poaching liquid into a bowl and set aside.

2. 2

   Bring water to the boil in the same pot and add the noodles and green beans. Once noodles are al dente, drain everything into a colander and run them under cold water. Set aside.

3. 3

   Pound all the ingredients listed under 'laksa paste' heading in a mortar and pestle, along with the warm water that the chillies have been soaking in (tip: add salt in the beginning -- it acts as an abrasive and breaks down the other ingredients more effectively). Alternatively, you could use a blender to make the paste.

4. 4

   Add vegetable oil to a medium-sized pot and tip in the laksa paste. Cook on a medium flame until the oils from the paste start to rise to the top and become aromatic, about 10 minutes. Pour in 2 cups of the chicken poaching liquid and fish sauce and simmer for 5 minutes. Add the coconut milk and let it come to the boil, then simmer for 15 to 20 minutes, until slightly reduced. Check the seasoning and add more stock to loosen out the soup if need be.

5. 5

   To serve, add the noodles and beans to a bowl and ladle in the soup. Top with shredded chicken, other condiments, and a fresh squeeze of lime. Serve hot.

No additional tips available.