Dessert  | My recipe | Traditional food
	THAI CHICKEN LAKSA MILDLY SPICED NOODLE SQUASH BROTH INGREDIENT For chicken 4 skinless ,boneless higher -welfare chicken thighs 1heaped teaspoon chinese five-spice 1 tablespoon runny honey 1 tablespoon sesame seeds 1 fresh red chilli For the laksa 1 organic chicken or vegetables stock cube 1 butternut squash,(neck end only) 2 cloves of garlic 1 thumb-sized piece ginger 1 fresh red chilli 1 teaspoon turmeric 1/4 bunch spring onions 1 heaped teaspoon peanut butter 4 dried kaffir lime leaves 1/4 bunch fresh coriander 1 tablespoon sesame oil 1 tablespoon low-salt soy sauce 1 tablespoon fish sauce 300 g medium rice noodles 2 bunches asparagus ,(600g) 1 time 4 g tin of  light coconut milk 3 limes START COOKING For chicken 4 skinless ,boneless higher -welfare chicken thighs 1heaped teaspoon chinese five-spice 1 tablespoon runny honey 1 tablespoon sesame seeds 1 fresh red chilli For the laksa 1 organic chicken or vegetables stock cube 1 butternut squash,(neck end only) 2 cloves of garlic 1 thumb-sized piece ginger 1 fresh red chilli 1 teaspoon turmeric 1/4 bunch spring onions 1 heaped teaspoon peanut butter 4 dried kaffir lime leaves 1/4 bunch fresh coriander 1 tablespoon sesame oil 1 tablespoon low-salt soy sauce 1 tablespoon fish sauce 300 g medium rice noodles 2 bunches asparagus ,(600g) 1 time 4 g tin of  light coconut milk 3 limes START COOKING On the large sheet of greaseproof paper toss chicken with salt ,pepper and the five-spice . Fold over the paper ,then bash and flatten and the chicken to 1.5cm thick with  a rolling pin . Place on the hot griddle pan turnaing after 3 or 4 minute , until nicely charred and cooked through . Pour about 800ml of boiling water into the large pan and crumble in the stock cube   trim and the stalk off the squash ,roughly chop the neck end ( don't peel,and keep the seed end for the another day ),then grate and tip into the boiling stock ,swap to the bowl blade in processor and add the peeled garlic and ginger ,the chilli ,turmeric ,trimmed spring onions ,peanut butter ,dried lime leaves ,coriander stalk (reserving the leaves ),sesame oil ,soy and fish sauces .Blitz to a paste ,then tip into the stock and add the noodles   Trim the asparagus and cut in half .add to the pan aour in the coconut milk ,and as soon as it boils,taste, corret the seasoning with the soy sauce and lime juice ,then turn the heat off .Drizzle the honey over the charred chicken ,squeeze over the juice of lime ,scatter with the sesame seeds and toss to the coat .serve  with the laksa and limes wedges ,sprinkling everything with the coriander leaves and of fresh chilli the large sheet of greaseproof paper toss chicken with salt ,pepper and the five-spice . Fold over the paper ,then bash