1 onion, chopped
2 garlic cloves, crushed
1 tbsp chopped fresh root ginger
1 red chilli, seeded and chopped
1 lemongrass stalk, chopped
600ml/1 pint/2½ cups hot chicken stock
juice of 1 lime
100ml/3½fl oz/⅓ cup reduced-fat coconut milk
225g/8oz cooked skinless chicken breasts, cubed
125g/4oz bean sprouts
200g/7oz cooked egg noodles
4 spring onions (scallions), diced
1 Lightly spray a deep pan with oil and place over a high heat. Add the onion, garlic, ginger, chilli and lemongrass and stir-fry briskly for 2–3 minutes until the onion is tender.
2 Add the hot stock, lime juice and coconut milk. Reduce the heat and cook gently for 5 minutes, then add the cooked chicken and simmer for 5 minutes.
3 Stir in the bean sprouts and cooked noodles. Heat through gently for 5 minutes.
4 Ladle the laksa into four bowls and serve immediately, sprinkled with spring onions.