 |
|
||||||||
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.
Amazing laksa soup
I needed a soup base for my hotpot and thought why not curry laksa soup. So 1 hr later I have it, my laksa soup for hotpot. Naturally this is not as thick or curried as for laksa but this soup is just so aromatic and flavoursome. Thank you Marion. 😊
Make it - You won’t be disappointed
This recipe is extremely easy to make – this is a seriously good Laksa Recipe. It’s warm, spicy & super flavourful- just add in your proteins to pimp it up – I added both chicken & prawns. It made me feel like I knew how to marry together the ingredients used in Asian Cooking to produce a brilliant dish. I can 200% recommend this recipe.. thanks Marion
Like a warm hug for my soul!
This was so simple and easy to make and took me straight back to my favourite Malaysian restaurant in the back streets of Adelaide!