Chicken Laksa

This is a delicious creamy laksa.
1 onion
2 sticks lemon grass
4 cloves of garlic
1 inch of ginger finely cut or crushed
peanut oil
500 gms chicken thighs
2 tablespoons macademia nuts crushed
2 teaspoons tumeric
1 teaspoon ground coriander
ground chilli to taste
1.5 litres chicken stock
2 cans of coconut cream or milk depending on how creamy you like it
fish sauce
rice noodles
bean sprouts
coriander leaves

Stir fry the onion, garlic ginger in the oil
Add the chicken, cover in the mixture and cook for two minutes
Add the nuts, tumeric, coriander and chilli and mix together for a further 2-3 muinutes
Add the liquid and cook for 15-20 minutes.
Prepare the rice noodles according to the packet.
When the soup is ready adjust the flavour of the soup with lemon juice, sugar, fish sauce and chilli until you get the right flavour.
Assemble the bowls with the noodles first, the soup then top with fresh bean sprouts and coriander. Add mint or sliced cucumber if you wish.