Singapore Laksa(Curried Noodle Soup)

• 8 pieces chicken thighs or breasts, cut into cubes and season with salt
• 4 garlic cloves
• 1 large onion
• 1/2 inch stem ginger (fresh)
• 1 (14 1/2 oz.) can tomatoes
• 1 tsp. chili powder or more if you prefer it hot
• 1/2 packet coconut cream, dissolved in 1 c. water or 2 c. milk
• cooking oil
• juice of 1/2 lemon or 3 pieces tamarind
• salt to taste
• lemon slices

1. Chop garlic, onion and ginger.
2. Fry in cooking oil in saucepan on medium heat.
3. Add chili powder.
4. Be careful not to burn it.
5. Add cut chicken pieces and stir thoroughly.
6. Add tomatoes, coconut milk or milk and tamarind or lemon juice.
7. Leave to simmer for 40 minutes.
8. Serve in a soup bowl with cooked noodles and cooked bean sprouts.
9. Squeeze lemon juice.
10. Garnish with fried crispy onions.

chicken, garlic, onion, ginger, tomatoes, chili powder, coconut cream, cooking oil, lemon, salt, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453949 (may not work)