Somen in a Rich Laksa Broth

Directions

1. With kitchen scissors or a knife, make a slit along the back of the shell-on shrimp and remove the vein. Rinse the shrimp, then toss them in potato starch (or cornstarch), massage it in, and rinse again.
2. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
3. Mince the ginger and garlic. Cut the cilantro into 2 cm lengths, removing the roots.
4. Thinly slice the thick fried tofu (atsuage) and rinse the bean sprouts. Place the bean sprouts in a microwave-safe dish, cover loosely with plastic wrap, and microwave on high for 50 seconds.
5. Peel the boiled eggs and cut them in half. Cut the lemon into wedges.
6. In a pot, heat the oil over low heat, then add the minced ginger and garlic (③). When the aroma begins to rise, add the red curry paste, chicken(②), and shrimp (①), and stir-fry over medium-low heat.
7. Once the chicken is cooked, add cooking sake and bring to a boil. Skim off the foam, and add the fried tofu, canned coconut milk, and granulated consomme. Simmer for 3-4 minutes. Adjust the flavor with salt and pepper.
8. Boil the somen noodles in plenty of boiling water for 4-5 minutes. Rinse under cold water, rubbing gently, then drain thoroughly.
9. Add the cooked somen to ⑦ and bring to a quick boil. Serve the soup into bowls, garnishing with cilantro, bean sprouts, boiled eggs, and lemon wedges.