Chicken Laksa



  1. Heat the oil in a saucepan over medium heat.
  2. Add the onions, lemongrass, chili pepper, ginger, garlic, coriander, curry powder, cumin, and salt and saute for 10 minutes.
  3. Add the sliced chicken thighs, coconut milk, and broth.
  4. Cover and bring to a boil over high heat.
  5. Reduce the heat to low and simmer for 15 minutes.
  6. Before serving, remove and discard the pieces of lemongrass.
  7. Divide the laksa among 4 large soup bowls.
  8. Top each bowl with 2 ounces of bean sprouts, then squeeze a lime wedge over each bowl and drop the wedges into the bowls.
  9. Garnish each bowl with 2 mint leaves and serve.