Chicken

• 2 tablespoons coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4 cloves
• 1/4 teaspoon ground turmeric
• 5 to 8 dried arbol chiles, stemmed
• 2 lemongrass stalks
• 3 tablespoons vegetable oil
• 1 pound boned, skinned chicken thighs, cubed
• 1 teaspoon shrimp paste*
• 3 large shallots, thinly sliced
• 1 can (13.5 oz.) coconut milk
• 1 qt. reduced-sodium chicken broth
• 2 teaspoons sugar
• 3 teaspoons kosher salt
• 1 cinnamon stick
• 6 ounces mung bean sprouts, rinsed
• 8 ounces wide rice noodles
• 1/3 cup fresh mint leaves, torn
• 1/3 cup fresh cilantro leaves, torn
• Lime wedges
• Sambal oelek chili paste*

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
6. *Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
7. Note: Nutritional analysis is per 1 1/2-cup serving.

coriander seeds, black peppercorns, cumin seeds, fennel seeds, cloves, ground turmeric, arbol chiles, lemongrass stalks, vegetable oil, chicken, shrimp, shallots, coconut milk, chicken broth, sugar, kosher salt, cinnamon, bean sprouts, rice noodles, mint, fresh cilantro, wedges, sambal oelek chili paste

Taken from www.myrecipes.com/recipe/chicken-laksa (may not work)