If you’ve visited Malaysia, then you’ll know that steaming bowls of noodles in broth is a common sight. Even with the scorching sun, it’s surprising how popular it is.

The non-spicy choice is noodle soup, but if you’re up for something with more of a kick, then the choice is endless. Laksa is perhaps the most well-known and several varieties can be found.

This curry noodle is a close relative and can be rustled up in no time at all. I can’t even begin to describe how happy this makes me feel as I slurp the noodles on a freezing day. Actually that’s not entirely true as I’m happy even when it’s not a cold day!

In a large saucepan, add 2 litre of chicken or vegetable stock made from stock cubes or pots, along with 1 can of coconut milk, and 1 jar of curry paste.

Simmer for half an hour on low to medium heat. Slice 2 chicken breast into chunks and add to the broth. Once chicken is tender, add tofu, prawns, pak choi, bean sprouts or any veg you have lurking in the fridge. Serve in bowls with any cooked noodle of your choice garnished with chopped spring onions, sliced red chili and hard boiled eggs (optional).

For a vegetarian version, omit chicken and add a medley of vegetables.

*Tip – Although there is salt in the paste and stock, taste and add more if required.