Tradition dictates that Valentine’s Day should be celebrated at a restaurant with roses and fancy fixed menus. But personally, nothing says love like a simple and honest home-cooked meal

This year, Amit- my valentine forever and chef for the night – chose to prepare this hearty Thai chicken laksa soup. Packed with immune-boosting super foods including garlic, ginger and turmeric, this dish is a perfect winter warmer and flu-fighter for any occasion.

Ingredients

(Serves 2)
For the chicken:

• 2 chicken thighs, skin off, bone out
• 1 teaspoon Chinese five-spice powder
  2 tsp honey
• 2 tsp sesame seeds

For the Laksa

• 1 cube chicken/vegetable stock
• 2 cloves of garlic
• 3cm piece of ginger
• 1 teaspoon ground turmeric
• ½ a bunch spring onions
• 1 heaped teaspoon peanut butter
• 2-3 dried kaffir lime leaves
• ½ a bunch of fresh coriander
• 1 tablespoon sesame oil
• 1 tablespoon low-salt soy sauce
• 1 tablespoon fish sauce
• 150g medium rice noodles
• 300g bunches of asparagus
• 200g light coconut milk
• juice of 1 lime

Directions

1. Spread chicken on a sheet of greaseproof paper, sprinkle with sea salt, black pepper and five-spice
2. Fold over the paper, then bash to flatten chicken and cut in to chunks. Cook chicken on a griddle pan for 8 minutes or until well cooked and charred on each side
3. Drizzle honey over the cooked chicken, squeeze over the juice of 1 lime and sprinkle with sesame seeds
4. Boil 400ml of water in a pan and add stock cube
5. In a food processor, add garlic, ginger, turmeric, spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blend to form a paste, pour in to the stock and add the noodles
6. Add chopped asparagus to the pan and pour in the coconut milk. Once boiling, remove from heat and season with soy sauce and lime juice to taste
7. Serve chicken with the laksa and sprinkle with lime juice, coriander leaves and fresh chilli to your preference