Singaporean Chicken Laksa with Noodles

Place the red cabbage in a bowl. Peel and slice the red onion, then add it to the cabbage. Grate the zest of the washed lime into the mixture. Season with the juice of half a lime, sugar, and salt.

Peel and finely chop the garlic clove.

Heat a pot and the oil. Add the chicken and sauté for 4-5 minutes, stirring constantly. Season with salt.

Add the garlic to the pot and continue sautéing for a few more minutes.

Stir in the curry paste with the chicken and briefly sauté.

Add the water as per the recipe and pour in the coconut milk. Rinse the coconut milk can with water and add it to the pot as well. Season with the chicken stock and soy sauce. Bring to a boil and cook for about 8-10 minutes.

In another pot, bring water to a boil for the noodles. Cook the noodles according to the instructions on the package. Drain them and toss with oil.

Roughly chop the coriander.

Place the noodles in bowls and pour over the hot broth with chicken. Finish with cabbage salad, cilantro, and juice from half a lime.