Thai Chicken Laksa

Ingredients

• 3 skinless, boneless chicken thighs
• 1 tbsp five-spice powder
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 chicken stock cube
• 2 garlic cloves, peeled
• 1 thumb-sized ginger piece
• 1 fresh red chilli
• 1 tsp turmeric
• A small bunch of spring onions, roughly chopped
• 1 tbsp peanut butter
• 4 dried kaffir lime leaves
• A small bunch fresh coriander
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 bunches asparagus, trimmed, halved
• 200g noodles
• 200 ml coconut milk
• 3 limes
• Salt to taste, ground pepper

Method
- On a large sheet of grease-proof paper, season the chicken with a good pinch of salt, pepper and five spice on each side. Fold over the paper, then lightly bash the chicken with a rolling pin.
- Heat a griddle pan on a medium high heat, when the pan is hot, add in the chicken and cook for 4 minutes on each side or until nicely charred and cooked through.
- Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Remove from the heat and set aside.
- Boil 800ml water in a pot and crumble in the stock cube.
- In a food processor, add the peeled garlic and ginger, fresh chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy sauce and fish sauces. Blitz to a paste, then tip into the boiling stock.
- Add the noodles and asparagus into the pot. Pour in the coconut milk, and as soon as it boils, taste and correct the seasoning with salt and lime juice. Then remove from the heat.
- Serve hot with lime wedges and sprinkle everything with the coriander leaves.

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