Singapore Laksa

Saute the onions in hot oil; add green chili, turmeric and curry powder. Saute quickly and add diced chicken. When cooked, add shrimp and saute for 1 minute. Add white fish, fish balls (if using) and stock. Bring to a boil, lower heat and add coconut milk.

Simmer, season with salt and pepper as desired, and add cornstarch to lightly thicken broth. Check seasoning and adjust as necessary. Remove the green chili pieces from the broth and discard.

Place cellophane noodles in 12 bowls; top with broth so that the noodles are just submerged. Arrange cucumber pieces, wedges of egg and ginger julienne on top. Add the dried chile flakes and cilantro sprigs to garnish. Serve with lime wedges. Carrot strings, green onions or other vegetables may be added for color.