Easy Spicy Curry Laksa
Ingredients
- 1 lb boneless skinless chicken breast or tenders thinly sliced
- 2 cups chicken broth
- 1-14 oz can coconut milk about 400ml
- 4 portion rice noodles or noodles of your choice like egg noodle cooked according to packet instructions
- 2 tbsp fish sauce
- 2 tbsp coconut sugar or brown sugar
Aromatics
- 1 lemongrass, chopped
- 1 medium onion, sliced
- 2-3 kaffir lime leaves
- 2-3 cloves garlic, chopped
- 2-3 tbsps red curry paste
- ½ tsp ground turmeric
Veggies and Garnishes
- 1 bunch baby broccoli
- handful green beans or snap peas/ bok choy other veggies of your choice
- 1 cup cilantro, chopped you can also use Thai Basil and mint
- 3-4 stalks spring onions chopped
- 2-3 cups bean sprouts
- 1-2 thai or milder red chilli, chopped
- 1 lime, cut into wedges
Instructions
- Place the lemongrass, garlic and kaffir,lime leaves in a mini processor or chopper and blitz until it is a nice fine consistency. Add the red curry paste and pulse a couple more times.
- Heat a large saucepan and add a little oil if needed. Add and stir fry the onion until just starting to soften.Add the Next add the curry paste and sauté. Stir fry for a minute, it should be fragrant, about two minutes. Add the chicken pieces before pouring in the stock and coconut milk. Gently stir well to combine and allow the soup come up to a simmer. Stir well to separate the chicken pieces. The chicken should cook in 3-4 minutes depending on the size of the pieces.
- While the soup simmers add the fish sauce lime juice and sugar, stir and taste. Adjust any seasoning, you should have the good balance of sweet, salty, sour and spice. Continue to simmer on a low heat 1-2 minutes more.
- While the soup simmers blanch the bean sprouts, baby broccoli, snap peas or any other veggie you're using. Fully cook the noodles according to the package instructions. Drain the bean shoots and veggies.
- To serve the Laksa, drain the noodles and divide between four large serving bowls. Ladle over the laksa, dividing the chicken, veggies and broth evenly, place a generous handful of the bean sprouts, cilantro, green onions on top. Serve with wedges of lime.
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