Chicken Curry Laksa with Rice Noodles
Ingredients
- For the Laksa Broth
- 2 tablespoons vegetable oil
- 2 tablespoons laksa curry paste (store-bought or homemade)
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 stalk lemongrass, bruised
- 4 cups chicken broth
- 1 can (400 ml) coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon sugar
- For the Chicken u0026 Noodles
- 1 lb (450 g) boneless chicken thighs or breasts, sliced
- 200 g rice noodles
- 1 cup bean sprouts
- ½ cup red bell pepper, sliced
- ½ cup green beans, cut into pieces
- For Garnish
- Fresh coriander (cilantro)
- Lime wedges
- Sliced red chilies
- Soft-boiled eggs (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add laksa paste, garlic, and ginger; sauté until fragrant.
- Add lemongrass and chicken broth; bring to a simmer.
- Stir in coconut milk, fish sauce, and sugar.
- Add chicken and cook until tender, about 8–10 minutes.
- Add vegetables and simmer for 3–4 minutes.
- Cook rice noodles separately according to package instructions.
- Divide noodles into bowls and ladle hot laksa over them.