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.
Made the soup once. It was a hit. My family is carving for it. Doing it again today..Most of your reciepe is favourite in my house. Wishing you a healthy life so, more recipes will be produces.
The best cheats Laksa!
What a short cut Marion came up with! Thank you from the bottom of my belly!
Love this easy laksa recipe!
I saw this recipe and finally made this tonight. it is simple and taste like restaurant Laksa! I made it with a combination of rice and Shanghai noodles.