Step 1

Heat the oil in a wok over a medium heat.

Step 2

Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.

Step 3

Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.

Step 4

Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.

Step 5

Add the shredded chicken, cooked noodles, beansprouts and lime juice.

Step 6

Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.

Step 7

Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.

Step 8

Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.