Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Zest and halve the lime (see ingredients for amount).

Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Stir-fry until they have started to soften, 2-3 mins.

Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 1 min more.

Once fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined

Lower the heat to medium, add the chicken breasts to the soup and cover the pan with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer until the chicken is cooked, 15-20 mins, stirring halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Once the chicken is cooked through, remove the pan from the heat and transfer the chicken to a plate.

Use two forks to shred the chicken as finely as you can.

Stir the shredded chicken, pak choi and cooked noodles into the laksa and bring back to a boil. Lower the heat and simmer until the laksa is piping hot and the pak choi has wilted, 1-2 mins.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.

Share the chicken laksa between your bowls and finish with a sprinkle of peanuts over the top.

Enjoy!