Chicken Laksa
Spicy Malaysian coconut noodle soup with chicken and herbs.
Ingredients
- rice noodles250 g
- chicken fillet400 g
- coconut milk400 ml
- chicken broth700 ml
- laksa paste or red curry paste2 tbsp
- fried tofu150 g
- bean sprout100 g
- lime1 pcs
- cilantro20 g
Instructions
Prepare the noodles according to the package directions and divide among bowls.
Poach the chicken in broth or cook it separately, then slice or shred.
Fry the laksa paste in a pot for 1–2 minutes until aromatic.
Pour in the broth and coconut milk and bring to a gentle simmer.
Add the chicken and fried tofu and heat for 5 minutes.
Ladle the broth over the noodles and top with bean sprouts, cilantro, and lime.
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