Laksa (Malaysian Noodle Soup)

Instructions

1. In a small bowl, combine all Curry Paste ingredients. Set aside.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the Curry Paste mixture to the pot and cook for 2 minutes, stirring constantly, until fragrant.
4. Add the chicken pieces and cook until browned on all sides.
5. Pour in the chicken broth and coconut milk. Bring to a simmer.
6. Stir in the soy sauce and brown sugar. Simmer for 15 minutes, or until the chicken is cooked through and tender.
7. Stir in the lime juice.
8. Divide the cooked rice noodles among bowls. Ladle the soup over the noodles.
9. Garnish with bean sprouts, fresh cilantro, sliced green onion and lime wedges. Serve immediately.