Dirty Laksa
Ingredients
- 2 Tbsp Oil
- 1 Onion Finely diced
- 3 cloves Garlic Minced
- 1 Tbsp Ginger Grated
- 1 Tbsp Lemongrass Finely cut (white part only)
- 2 Tbsp Thai red curry paste More or less to taste
- 500 grams Skinless chicken thighs Thinly sliced
- 3 Tbsp Mild curry powder
- 1 tsp Turmeric powder
- 400 ml Coconut cream
- 4 cups Chicken stock
- 2-3 Star anise
- 3 Tbsp Fish sauce
- 1 tsp sugar
- Egg noodles
- Cilantro leaves To garnish
- ½ Boiled egg Per serving
- 1 Lime Cut into wedges
Instructions
- Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Add the red curry paste and stir to combine.
- Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, star anise and sugar. Bring to a boil and simmer for 10 minutes.
- Meanwhile, cook the noodles according to package directions. Divide between soup bowls and set aside.
- Taste the soup and season with more fish sauce to taste. Divide the soup among your bowls of noodles, and garnish with cilantro, half a boiled egg and a squeeze of lime.