Boil the egg(s) and shell them (you can do this ahead of time). Cook the noodles in boiling water, drain and set aside.
While the noodles are cooking, heat the oil in a large saucepan. Add the curry paste, ginger, and garlic and cook for about 30 seconds. Add 3/4 of the coconut cream, chicken stock, fish sauce, peanut butter, and star anise. Bring to a gentle simmer and stir until smooth and the peanut butter has fully disolved.
Add the sliced chicken and cook for around 4 minutes or until cooked through. Stir thecarrots into the curry mixture. Turn off the heat and add the last 1/4 can of coconutcream stirring to combine.
Refresh the noodles by rinsing them under hot water and re-draining. Divide noodlesinto deep bowls. Evenly distrubute spring onion, corriander, and mint on top of noodles.
Pour chicken and Laksa over noodles. Cut boiled egg in half and place on Laksa soup.Sprinkle with chopped peanuts and garnish with a little more corriander.
