Malaysian Laksa Curry

Ingredients

• Lime wedges - 4
• Hard - boiled eggs - 2, halved
• Scallions - 2, thinly sliced
• Cilantro - 1/4 cup, chopped
• Bean sprouts - 1 cup
• Brown sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Laksa paste - 3 tablespoons
• Chicken broth - 4 cups
• Coconut milk - 1 can (13.5 oz)
• Chicken breast - 1/2 lb, thinly sliced
• Shrimp - 1/2 lb, peeled and deveined
• Rice noodles - 8 oz

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat some oil over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant.
3. Add the chicken and shrimp to the pot and cook until they are cooked through, about 5-7 minutes.
4. Pour in the coconut milk and chicken broth. Stir well to combine.
5. Add the fish sauce, lime juice, and brown sugar. Stir again and let the soup simmer for 15-20 minutes.
6. Divide the cooked rice noodles among serving bowls.
7. Ladle the laksa curry soup over the noodles.
8. Top with bean sprouts, cilantro, scallions, and a halved hard-boiled egg.
9. Serve hot with lime wedges on the side.