Laksa Malayan Rice Noodle Soup

Serve 4-6 

* 1.1 kg/2 1/2 lb corn-fed, free-range chicken

* 1 tsp black peppercorns

* 1 tbsp vegetable oil

* 1 large onion, peeled and thinly sliced

* 2 garlic cloves, peeled and finely chopped

* 2.5 cm/1 inch pieces fresh root ginger peeled and thinly slice

* 1 tsp ground coriander

* 2 red chillies, deseeded and  diagonally sliced

* 1-2 tsp hot curry paste

* 400 ml/14 fl oz coconut milk

* 450 g/1 lb large raw prawns, peeled and deveined

* 1/2 small head of chinese leaves, thinly shredded

*1 tsp sugar

* 2 spring onions, trimmed and sliced

* 125 g/4 oz beansprouts

*250 g/9 oz rice noodles or rice sticks,soaked as per packet instructions

*  fresh mint leaves, to garnish

Put the chicken in a large saucepan with the peppercorns and cover

\with cold water. Bring to the boil, skimming off any scum that rises to

the surface. simmer, partially covered, for about 1 hour. Remove the

chicken and cool. skim any fat from the stock and strain through a

muslin-lined sieve and reserve. Remove the meat from the carcass,

shred and reserve.

Heat a large wok, add the oil and when hot, add the onions and stir-fry

 for 2 minutes, or until they begin to colour. Stir in the garlic, ginger, coriander,

chillies and curry paste and stir-fry for a further 2 minutes.

Carefully pour in the reserved stock ( you need at least 1,1 litres/2 pints ) and

simmer gently, partially covered , for 10 minutes, or until

slightly reduced.

 Add coconut milk, prawns, chinese leaves, sugar, spring 

onions and beansprouts and simmer for 3 minutes, stirring

occasionally. Add the reserved shredded chicken. and cook for

a further 2 minutes.

Drain the noodles and divide between 4-6 soup bowls. Ladle the hot

stock and vegetables over the noodles, making sure each srving

has some prawns and chicken. Garnish each bowl with fresh mint

leaves and serve immediately.