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
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!