Chicken Laksa with Mange Tout and Courgette Soup

Ingredients:

1 red chilli

300g free-range chicken thighs

1 handful of fresh coriander

300g courgette

40g creamed coconut

4cm fresh ginger

1 fresh lemongrass stalk

1 lime

80g mangetout

1 red onion

80g baby sweetcorn

1 tbsp tamari/gluten free soy sauce

1 tsp turmeric

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Thinly slice the red onion. Place the chicken thighs on a baking tray, sprinkle over a pinch of sea salt and drizzle over 1 tsp oil. Place the onion alongside the chicken on the same baking tray. Roast in the oven for 20-25 mins, until the chicken is cooked through. Dissolve the creamed coconut in 150ml boiling water.

2. Meanwhile, peel and finely chop the ginger. Trim the lemongrass, remove the outer layer and finely chop. Trim the baby sweetcorn and slice in half lengthways. Trim the mangetout.

3. Heat a saucepan with 1 tsp oil on a medium heat. Add the ginger and lemongrass and cook for 2 mins, then stir in the turmeric and add the creamed coconut. Simmer gently for 5 mins to allow the ingredients to infuse.

4. Add the baby sweetcorn and mangetout and simmer gently for a further 3-4 mins. Stir through the juice from the lime and the tamari to taste.

5. Meanwhile, remove the ends of the courgettes but leave the skin on. Prepare the courgetti using a peeler; slice the courgettes into long, thin strips (or use a julienne peeler or spiralizer).

6. Pull the cooked chicken apart with two forks. Thinly slice the red chilli (remove the seeds for less heat) and roughly chop the coriander leaves.

7. Place the raw courgetti into the pan with the coconut broth and simmer for a few minutes until tender. Add more water to thin the broth if desired. Pour the laksa into two warm bowls and top with the shredded chicken, onion, chilli slices and coriander.