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Chicken Laksa

Ingredients

• 1/3 cup coconut oil or ghee, or 1/3 cup avocado oil
• 1/4 cup diced white onions
• 4 stalks lemongrass, cut lengthwise to fit in the pan
• 1 fresh green chili pepper, diced
• 1 (2-in) piece fresh ginger root, minced
• 4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon finely ground sea salt
• 1 pound boneless, skinless chicken thighs, sliced
• 1 (13 1/2-oz) can lite coconut milk
• 2 cups chicken bone broth
• 8 ounces bean sprouts
• 4 lime wedges
• 8 fresh mint leaves

Directions

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.

Attribution