Annabel's Chicken & Corn Laksa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle 

Add the chicken breast fillet[s] to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 15-20 min or until cooked through

Meanwhile, add the fine egg noodles to a large heatproof bowl and cover them with boiled water until they're fully submerged 

Set aside for 15 min or until the noodles have softened and are tender

Once done, drain the noodles and divide them between bowls

Meanwhile, peel and finely slice the brown onion[s] 

Peel and finely chop (or grate) the garlic 

Heat a large, wide-based deep pan or pot (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and garlic with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, re-boil a kettle

Bash the lemongrass stick[s] with a rolling pin until broken 

Remove the coconut cream from the sachet[s] and chop it roughly 

Combine the green curry paste, chopped coconut cream, chicken stock cube[s], 1 tsp [2 tsp] sugar and soy sauce with 750ml [1.5L] boiled water – this is your laksa stock 

Drain the sweetcorn

Once the onion has softened, add the laksa stock to the pan with the bashed lemongrass and bring to the boil over a high heat

Once boiling, reduce the heat to medium and add the garden peas and sweetcorn

Cook for 4 min or until the peas are tender 

Meanwhile, slice the red chilli[es] finely (save these for garnish!)

Trim, then slice the spring onions finely

Once the peas are tender, add the juice of 1/2 [1] lime

Remove the pan from the heat and discard the lemongrass stick[s] 

Taste for seasoning, adding salt and pepper if needed

Once the chicken is cooked, transfer it to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’