Using a spiralizer, turn your zucchini into medium thick noodles. Or shave zucchini into fat ribbons using a vegetable peeler and then slice with a knife into thing noodles. Sprinkle noodles with a little sea salt and stand while you make the soup.

Bring laksa paste and coconut milk to a simmer in a medium saucepan. Add chicken and continue to simmer until chicken is just cooked through (no longer pink.) About 5 minutes.

Add zucchini noodles and bring back to a simmer.

Taste and season with salt or fish sauce (if you have it). Some people might like a pinch of sugar.

To serve divide soup between two deep bowls and top with basil leaves.