Creamy Chicken Laksa Noodle Soup A Malaysian - My Recipe Critic

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp (15 ml) vegetable oil
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 4 cloves garlic, roughly chopped
• 1 inch (2.5cm) ginger, peeled and roughly chopped
• 1 inch (2.5cm) galangal, peeled and roughly chopped
• 2 stalks lemongrass, tough outer leaves removed, roughly chopped
• 2-3 red chilies, deseeded for less heat, roughly chopped (Bird's Eye or Thai chilies)
• 1 tsp (5g) ground coriander
• 1/2 tsp (2.5g) ground cumin
• 1/4 tsp (1g) ground turmeric
• 1 tbsp (15 ml) shrimp paste (belacan) - optional
• 2 tbsp (30 ml) vegetable oil
• 1 large onion, thinly sliced
• 2 cups (470 ml) chicken broth
• 1 can (13.5 oz/400ml) full-fat coconut milk
• 1 tbsp (15ml) fish sauce
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15ml) brown sugar
• 1 lime, juiced
• 8 oz (225g) dried rice noodles (Laksa noodles preferred)
• 1 cup (100g) bean sprouts
• 1/2 cup (50g) fresh cilantro leaves, roughly chopped
• 1/2 cup (50g) fresh mint leaves, roughly chopped
• 2 scallions, thinly sliced
• 1 red chili, thinly sliced (optional)
• Lime wedges, for serving
• Hard-boiled eggs, quartered (optional)