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.

100g rice noodles 100g chicken breast, thinly sliced 200ml coconut milk 200ml chicken broth 1 tbsp laksa paste or curry paste 1 tsp vegetable oil 2 kaffir lime leaves, torn 1 small red chili, sliced (optional) 1 tbsp fish sauce 1 tsp sugar Fresh cilantro and mint leaves for garnish 1 lime wedge Bean sprouts (a handful)