¾ cup store-bought laksa paste 

1 x 270ml tinned coconut milk

4 cups (1 litre) chicken stock 

1 tsp fish sauce 

2x skinless chicken breasts, fat trimmed 

¾ cup (100g) mushrooms of choice 

200g noodles of choice (we used udon)

1/4 cup coriander, roughly chopped, plus more for garnish

2 spring onions, finely sliced, plus more for garnish

Juice of 1 lime

1. Add laksa paste to a large saucepan and cook for 1-2 minutes over medium to high heat. Add coconut milk, stock, and fish sauce, then bring to a boil.

2. Add the chicken and poach for 8-10 minutes, or until cooked. Remove chicken from the pan and shred with two forks. Return the shredded chicken to the pan, along with the mushrooms, noodles, spring onions and coriander. Cook for another 3-4 minutes, or until the noodles are soft.

3. Divide the laksa between two bowls, garnish with lime juice, extra spring onion and coriander, then serve..