Malaysian Chicken Laksa

Steps

1. Bring a medium pot (with a lid) of salted water to the boil. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Transfer to a plate with a drizzle of oil, season and coat in Malaysian chicken rub. Set aside to marinate.
2. Finely dice onion and separate bok choy leaves and set aside. Place half packet of noodles in pot of boiling water. Stir to separate strands, cover and turn off heat. Leave covered for 7 minutes, until tender then drain well. Return to pot with a drizzle of oil and use kitchen scissors to cut noodles in a few places.
3. While noodles cook, heat a drizzle of oil in a large fry-pan on medium high heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered, for 3-4 minutes before slicing thinly on an angle, against the grain. Reserve pan.
4. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook onion for 2-3 minutes, until soft. Add laksa paste and cook for 1-2 minutes, stirring constantly, until fragrant. Add coconut cream, chicken broth, fish sauce and brown sugar. Bring to a simmer and cook for 2-3 minutes.
5. Add bok choy to sauce and cook for a further 1-2 minutes, until bok choy is tender then remove from heat. Stir through lemon juice and season to taste. Thinly slice chilli.
6. To serve, pile noodles up high in the centre of a large bowl. Spoon laksa sauce around noodles and place bok choy beside. Top with slices of chicken, mung bean sprouts, chilli (if using), crispy shallots and Thai basil.