Malaysian Laksa

Malaysian Laksa is a flavorful and aromatic spicy noodle soup featuring a rich coconut curry broth, tender rice noodles, and an assortment of fresh seafood and chicken, garnished with cilantro and a squeeze of lime for a refreshing finish.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons red curry paste

1 teaspoon turmeric powder

4 cups chicken stock

2 cups coconut milk

1 tablespoon fish sauce

12 oz rice noodles

8 oz shrimp, peeled and deveined

8 oz chicken breast, sliced

1 cup bean sprouts

1/2 cup cilantro, chopped

2 limes, cut into wedges

Salt to taste

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant.

2. Stir in red curry paste and turmeric; cook for 2 minutes.

3. Add chicken stock and bring to a boil.

4. Stir in coconut milk and fish sauce, then reduce heat and simmer for 10 minutes.

5. Add shrimp and chicken to the pot; cook until shrimp is pink and chicken is cooked through.

6. In a separate pot, cook rice noodles according to package instructions; drain and set aside.

7. Divide noodles into bowls. Pour soup over noodles and top with bean sprouts and cilantro.

8. Serve with lime wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a saucepan over medium heat until heated through, or microwave for 2-3 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/malaysian-laksa

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.