Step 1

Boil water, coconut milk, cream, chicken stock, paprika powder, cumin, coriander, and turmeric in a saucepan.

Step 2

Peel and slice the garlic and ginger. Cut the green part of the spring onions into coarse pieces. Crush the root of the lemongrass. Cut the whole lemongrass into slices.

Step 3

Add everything to the pan. Add the chilli flakes and let the broth simmer for about 15 minutes. Strain the broth into a clean pan.

Step 4

Slice the chicken and let it cook with the broth for about 5 minutes.

Step 5

Cut the broccoli into florets and cut the stem. Add to the broth and cook for another 4 minutes.

Step 6

Cut the white part of the green onions into thin slices.

Step 7

Boil water in a pot. Start by boiling the bean sprouts for about 30 seconds. Lift the sprouts with a slotted spoon. Cook the noodles in the same water according to the instructions on the packet.

Step 8

Place the noodles in four bowls. Pour over the hot soup. Top with bean sprouts, coriander, lime, spring onions, and roasted onions.

Step 9

Serve the laksa piping hot.