Chicken Laksa Soup with Noodles

Steps

1. a full kettle to the boil.
2. Place noodles and a pinch of salt in a large heat-proof bowl and cover with boiling water. Stir to separate noodles, cover and leave to cook for about 10 minutes, until tender. Drain well and return to bowl with a drizzle of oil to prevent sticking. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. While noodles cook, heat a drizzle of oil in a medium pot on high heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken for about 3 minutes, until starting to brown. Add laksa paste and cook for about 1 minute, until fragrant.
4. Add coconut milk, chicken stock and water to pot and bring to a simmer on medium heat. Cook for about 2 minutes, until reduced slightly.
5. Thinly slice bok choy and peel carrot into long, thin ribbons. Add broccoli to pot and cook for about 3 minutes, until almost tender. Add bok choy and carrot and cook for a further 1 minute.
6. Remove pot from heat, add fish sauce, lemon juice and sugar and gently stir to combine. Season to taste with salt and pepper. Roughly chop coriander.
7. divide cooked noodles between bowls and top with chicken laksa soup. Garnish with coriander and serve with a lemon wedge to squeeze over top.