CHICKEN AND CORN LAKSA

Ingredients:
· ¼ lb thin rice noodles
· 1 small onion, finely chopped
· 2 tsp canola oil
· 1 clove garlic, minced
· 2 tsp mild curry paste
· 2 tsp light brown sugar
· 1 14-oz can coconut milk
· 1 cup chicken broth
· 2 tsp soy sauce
· 1 7-oz can corn or ½ cup frozen corn kernels
· ¼ cup frozen peas
· 1 cup shredded cooked chicken
· 4 scallions, thinly sliced, plus 2 for serving
· 2 tsp lime juice
· Cilantro leaves
· Thinly sliced red chilies
· Lime quarters for serving

Instructions:
1. Cook the noodles according to the instructions on the bag; then drain and divide them among 4 bowls.
2. Sauté the onion in the oil 5 to 6 minutes, until soft. Add the garlic, curry paste, and brown sugar, and cook 1 minute more. Add the coconut milk, chicken broth, and soy sauce. Bring to a boil.
3. Add the corn, peas, chicken, and scallions. Simmer 3 minutes, until everything is hot. Remove from the heat and add the lime juice.
4. Ladle the soup over the noodles and eat immediately. Serve with bowls of cilantro leaves, extra scallions, sliced chilies, and lime quarters so that each diner can help himself to his favorite garnishes.