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2 tbsp vegetable oil
2 tbsp Thai red curry paste
2 tbsp curry powder
200g (7 oz) sliced chicken thigh fillets
400ml (13.5 fl oz) can coconut milk
4 cups chicken stock
400g (14 oz) peeled prawns (optional)
200g (7 oz) Asian fish balls (optional)
12 fried tofu puffs
2 tbsp fish sauce
1 tsp sugar
800g (1.7 lb) cooked noodles, to serve
Bean shoots, boiled egg and coriander (cilantro) leaves, to serve
Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk and chicken stock. Simmer for 5 minutes.
Now add the prawns and fish balls (if using), along with the tofu puffs. Simmer for a another few minutes or until the prawns are cooked.
Stir through the fish sauce and sugar and season to taste with extra if needed. Ladle your laksa over the noodles and top with bean shoots, egg and coriander leaves.
Quick and delicious!
Ok. So this is like a tom yum and a bowl of yellow curry had a baby! Love the warmth, slightly velvety nature of the broth and the various proteins. We did everything but the boiled egg this time. I would say if you’re pescaterian- you could totally do this with seafood and tofu puffs only. Best part is… these are ingredients we have in the pantry or very easy to get (if you cant get fish balls, a nice white light flavored fish could work). We enjoyed it and it’s going into the weekday rotation!
Delicious
Great recipe and super easy to follow. I managed to get Laksa paste from my local Asian grocery shop, so used that instead of the Thai Red Curry Paste. Put a couple of star anise in the stock too, prior to adding the prawns. Left out the egg, as we are not a fan of boiled eggs, but threw into the bowl a couple of snow peas along with the noodles and bean sprouts. Absolutely delicious and will certainly become another favourite recipe from Marion.
Curry Luksa soup
Absolutely fabulous recipe and super easy to make