Chicken Laksa

• 2 shallots
• 2 red chillies
• 5cm piece stem ginger
• 1 tsp vegetable oil
• 2 lemongrass stalks
• 2-3 chicken breasts
• 600ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp soft brown sugar
• A few handfuls baby leaf spinach
• 200ml coconut milk
• 2 limes.
• 2 bundles thin rice noodles 

1.  In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.
2.  Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.
3. Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.