Curry Laksa is a rich, fragrant, and spicy Malaysian coconut noodle soup. Don’t let the number of ingredients put you off, this is easier that it looks. Add more or less chilli to your taste
LAKSA
A rich and fragrant spicy Malaysian coconut noodle soup.
Ingredients
- 300 grams Egg noodles
- ½ Boiled egg (per serving)
- 1 tbsp Vegetable oil
- 2 tbsp Red curry paste
- 1 tbsp Ginger – fresh grated
- 1 tbsp Garlic – fresh crushed
- 400 mls Coconut cream 1 x tin
- 1 cup Chicken stock
- 2 tbsb Fish Sauce
- 2 tbsp Peanut butter
- 2 Star anise
- 500 grams Chicken breast Cut into strips
- ½ Carrot Cut into thin batons
- 1 Spring onion
- ½ cup Coriander leaves
- ½ cup Mint leaves
- Crushed peanuts to garnish
Instructions
- Boil the egg(s) and shell them (you can do this ahead of time). Cook the noodles in boiling water, drain and set aside.
- While the noodles are cooking, heat the oil in a large saucepan. Add the curry paste, ginger, and garlic and cook for about 30 seconds. Add 3/4 of the coconut cream, chicken stock, fish sauce, peanut butter, and star anise. Bring to a gentle simmer and stir until smooth and the peanut butter has fully disolved.
- Add the sliced chicken and cook for around 4 minutes or until cooked through. Stir thecarrots into the curry mixture. Turn off the heat and add the last 1/4 can of coconutcream stirring to combine.
- Refresh the noodles by rinsing them under hot water and re-draining. Divide noodlesinto deep bowls. Evenly distrubute spring onion, corriander, and mint on top of noodles.
- Pour chicken and Laksa over noodles. Cut boiled egg in half and place on Laksa soup.Sprinkle with chopped peanuts and garnish with a little more corriander.