Prep the veggies. Trim the spring onion, then finely slice. Halve the baby corn widthways. Bash the lemongrass with the bottom of a pan. Halve the lime.

Start cooking. Heat a splash of oil in a laarge saucepan on high heat. Add the diced chicken thigh and stir-fry until golden, 4 mins. Add the ginger, red curry paste and half the spring onion. Cook and stir for 30 seconds.

Make the laksa. Stir in the coconut milk, water, peanut butter and bashed lemongrass. Bring to the boil then reduce the heat to medium and simmer for 3 mins.

Cook the noodles. Add the baby corn and noodles, stirring with a fork to separate the noodles. Simmer for another 4 mins, until the noodles are cooked and the chicken is no longer pink in the middle.

Finish up. Season to taste with salt and pepper. Add a a squeeze of lime juice. Add a splash of water if the laksa is a bit thikn - you want it soupy.

Serve. Serve the laksa in bowls topped with the remaining spring onion. Remember to remove the lemongrass! Enjoy!