Chicken laksa with rice noodles

Method

1. Put the ginger and garlic cloves in a pestle and mortar and bash to a paste. Heat the oil in a medium non-stick lidded saucepan over a low-medium heat. Add the onion and cook until soft and turning golden at the edges (about 6-7 minutes).
2. Add the ginger and garlic paste and cook for 40 seconds, stirring, until their fragrances are released. Add the turmeric and ground coriander, some salt and freshly ground black pepper and a small splash of water, then cook until the water has evaporated and the paste has cooked for 20-30 seconds.
3. Add the stock and bring to the boil, then reduce to a simmer and let it bubble away for 12 minutes – the liquid should be quite reduced. Cook the rice noodles according to the packet instructions, then rinse under warm water to prevent them from sticking. Keep warm.
4. Add the chicken strips, coconut milk and garam masala to the stock mixture, bring to the boil, then cover and simmer on a low heat for 5-7 minutes until the chicken is cooked. The curry should have a light, creamy consistency. Season to taste with lime juice, salt and pepper.
5. Divide the cooked noodles among individual bowls or deep-sided plates. Spoon the coconut chicken curry on one side of the noodles, then top with your choice of steamed vegetables or arrange in neat piles on the other side of the noodles. Serve with lots of fresh mint and sliced carrots, if you like.