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2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
16 store-bought dumplings
6 boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chilli, finely sliced, to serve
Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker
Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.
Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.
Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.
In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Use the same water to cook the dumplings. Divide those among the serving bowls.
Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chilli.
Best homemade Laksa ever
Forget Laksa paste etc. I made this with Ayam red curry paste and store bought powdered curry and the result was the best tasting Laksa I have ever eaten.
Even my picky 15 year old twins loved it.
Absolutely beautiful
Wow, who would have thought laksa would be so easy and so flavourful cooking it at home! Wonderful recipe, used multiple times…. And everyone seems to be happy!
The only Laksa recipe I like
It’s not only east to make but is full of flavor, I don’t usually like Laksa- but there is something about this one I really like.
One tip- I’d highly recommend making this with homemade chicken stock.