Curry laksa
Malaysia’s rich, spicy coconut noodle soup with chicken, prawns, tofu puffs and bean sprouts, finished with mint, lime and sambal.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 680 kcalper serving
Ingredients
- Vegetable oil2 tbsp
- Laksa paste4 tbsp
- Chicken stock1 l
- coconut milk (400 ml)1 can
- Chicken thighs, boneless400 g
- Raw prawns, peeled200 g
- Tofu puffs100 g
- Fish sauce1 tbsp
- Sugar1 tsp
- Rice vermicelli or egg noodles300 g
- Bean sprouts150 g
- Eggs2
- Mint leaves3 tbsp
- Limes2
- Sambal oelek4 tsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the laksa paste in the oil over medium heat, stirring, until it smells fragrant and the oil turns red.
- 2
Add the stock and the chicken thighs and simmer until the chicken is cooked. Lift it out and slice it.
- 3
Meanwhile hard-boil the eggs and halve them, and cook the noodles following the packet.
- 4
Stir the coconut milk, fish sauce and sugar into the broth. Add the tofu puffs and prawns and simmer until the prawns turn pink.
- 5
Divide the noodles and bean sprouts between deep bowls, top with the chicken and ladle over the hot soup.
- 6
Finish with the eggs, mint, a lime wedge and a spoon of sambal.
Tips and questions
- Can I make laksa paste at home?
- Yes: blend dried chillies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts and shrimp paste, then fry it well. A good shop-bought paste is a fine shortcut.
- Can I prepare it ahead?
- Make the broth up to 2 days ahead and keep it in the fridge. Add the prawns and cook the noodles only when serving.
- How do I make it less spicy?
- Use less paste and a little more coconut milk, and serve the sambal on the side.
Enjoy your meal!
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