Description
Spicy Malaysian Curry Laksa brings together rich coconut broth, tender noodles, and succulent seafood in a culinary symphony. Fragrant herbs and complex spices dance across your palate, delivering an authentic taste of Nyonya cuisine that transports you directly to Malaysia’s vibrant street markets.
Ingredients
Scale
Main Protein and Seafood:
- 2 boneless chicken thighs, skin on
- 8 ounces shelled raw tiger prawns
Soup Base and Seasoning:
- 1 ½ cups water
- ½ lemongrass stalk, bashed
Laksa Paste:
- 1 cup coconut milk
- 1 tablespoon chicken stock powder
- 1 tablespoon salt, plus extra to taste
- ¼ teaspoon salt
Tofu and Noodles:
- 6 pieces bean curd puff, cut in half
- 4 ounces dried rice vermicelli
- 1 (14-ounce) pack fresh Asian yellow noodles
Vegetables:
- 2 ounces bean sprouts
Herbs and Garnishes:
- 1 bunch mint leaves
- 2 medium free-range eggs, soft- or hard-boiled, peeled, and halved
- 4 lime wedges
- Crispy shallots, to serve
Condiments:
- 4 teaspoons shrimp chili oil
Instructions
- Massage chicken thighs with kosher salt and allow to rest at ambient temperature for 20 minutes to enhance flavor absorption.
- Transfer chicken into a deep saucepan, combining with water (approximately ), kosher salt, and fragrant lemongrass stalks. Gently simmer for 15-20 minutes until chicken is thoroughly cooked.
- Extract chicken from poaching liquid, cool completely, then meticulously shred into delicate strips using two forks.
- Utilize the same aromatic poaching liquid, replenishing to , and incorporate laksa paste, creamy coconut milk, chicken stock powder, and additional seasoning. Simmer for 5 minutes, continuously tasting and adjusting flavor profile.
- Immerse rice vermicelli and fresh bean sprouts in boiling water for 5 minutes. Add yellow wheat noodles during the final 3 minutes of cooking. Thoroughly drain and distribute evenly among serving vessels.
- Artfully layer shredded chicken, succulent prawns, fresh mint leaves, and precisely halved soft-boiled eggs atop prepared noodle base.
- Strain laksa broth to ensure silky smooth consistency, confirming temperature remains piping hot. Carefully cascade broth over noodled ingredients.
- Garnish each serving with crispy bean curd puffs, zesty lime wedges, spicy shrimp chili oil, and golden crisp shallots for textural complexity and vibrant presentation.
Notes
- Quick chicken poaching infuses the broth with rich, aromatic lemongrass flavors that enhance the entire laksa experience.
- Carefully selecting fresh prawns and shredding tender chicken ensures each spoonful delivers maximum protein and texture.
- Layering noodles with vibrant herbs creates a colorful base that promises an explosion of Malaysian street food authenticity.
- Balanced laksa broth combines coconut milk and spicy paste, transforming simple ingredients into a complex, soul-warming dish.
- Garnishing with crispy shallots, lime wedges, and chili oil provides customizable heat and brightness that elevates the final presentation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Malaysian
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 12g
- Cholesterol: 370mg