500 grams of chicken meat, diced 2 cm
1 onion, roughly chopped
2 cm fresh ginger, crushed
8 cm galangal, smashed
1 stem ginger, white part, crushed
2 pieces Chilli pepper, roughly chopped
2 tablespoons vegetable oil
1 / 2 tablespoons curry powder seasoning
500 ml chicken broth
60 g Rice vermicelli, soaked in cold water until soft
50 grams egg noodles, boiled until half done
400 ml Santan
3 stalks leeks, thinly sliced
90 grams of bean sprouts
1 stalk coriander leaves, if desired
How to Treat:
1. Saute onion, galangal, lemongrass and ginger until fragrant, put chicken meat. Stir until the chicken changes color.
2. Enter a curry seasoning. Stir briefly
3. Pour water and coconut milk, cook while stirring, boil and stir until all ingredients well. Lift.
4. Presentation: Place the stacking and egg noodles in the bowl, give the bean sprouts. Pour the laksa, sprinkle with chopped cilantro if desired.
5. Serve hot