Laska; homemade chicken curry with coconut milk, egg noodles, chicken and tofu |

Preparation time: 30 min

• Prep

  Cut the chicken into cubes.

  Peel and finely chop the onion.

  Thin out the coriander sprigs and finely chop the green onion.

  Dice the tofu, dip in cornstarch and pan-fry in vegetable oil.

  Cook the noodles in plenty of boiling water and rinse with cold water.

  Bring a saucepan of vinegar water to the boil, and gently immerse the eggs using a tablespoon (they must not be cracked). Boil for 5 minutes and 30 seconds. Remove and run under cold water to stop cooking. Carefully remove the shells and cut the eggs in 2.

• Soup

  Heat a large saucepan with a drizzle of vegetable oil, add the onion, garlic and ginger and cook until the onions are golden.

  Add the chili flakes, coriander, cumin, star anise, turmeric, nutmeg, cinnamon and cardamom, and cook for 5-6 minutes, stirring constantly. If the mixture becomes too dry, add a little water.

  Add the chicken and stir well before adding the liquids.

  Cover and cook, bubbling, for 10-15 minutes.

• Plating

  Pan-fry the noodles in a little vegetable oil to warm them up. Place the noodles at the bottom of your bowls.

  Add the chicken curry.

  Add the fried tofu before serving.

  Garnish with coriander leaves, bean sprouts, half an egg and green onion.