This prawn curry laksa from Norman Musa’s Amazing Malaysian has quickly become a classic, staple dish in our home. The blend of spices and heat from the dried chillies, together with the coconut milk, makes the dish creamy and aromatically spicy.
THAI CHICKEN NOODLE SOUP: Even if you don't have much chicken left over, you should still make this. A few shreds will be plenty. (And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.)