Malaysian Curry Laksa

A flavorful and spicy Malaysian noodle soup featuring a rich, coconut curry broth with tender chicken, fresh herbs, and rice noodles. This comforting dish balances creamy coconut milk with aromatic spices and a hint of tangy lime.

Steps

1. Soak the rice noodles in warm water for 20 minutes or until soft, then drain.
2. Heat oil in a pot over medium heat and fry the laksa paste until fragrant, about 2 minutes.
3. Pour in chicken broth and coconut milk; add kaffir lime leaves and bring to a gentle boil.
4. Add fish sauce, sugar, and sliced chicken breast. Simmer for 5-7 minutes until chicken is cooked through.
5. Divide noodles into a serving bowl and ladle the hot soup over the noodles.
6. Garnish with bean sprouts, fresh cilantro, mint leaves, sliced chili, and serve with a lime wedge on the side.
7. Squeeze lime juice over the soup before eating for an extra tangy flavor.