Laksa Soup Recipe

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 (13.5 ounce) can coconut milk
• 4 cups chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces rice noodles
• 1 cup bean sprouts
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1 lime, cut into wedges

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the curry paste, turmeric, cumin, and coriander and cook for 1 minute.
4. Stir in the coconut milk, chicken broth, fish sauce, brown sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Soak the rice noodles in hot water for 10 minutes. Drain and divide among bowls.
6. Ladle the soup over the noodles. Top with bean sprouts, cilantro, mint, basil, and a squeeze of lime juice. Serve hot.