Malaysian Chicken Laksa
How to make authentic Laksa Soup You can make this Malaysian Coconut Curry Noodle Soup with your choice (chicken, shrimp, or even tofu) and rice noodles with the most fragrant coconut broth. You can make your own authentic Laksa Paste or you can use store-bought Laksa Paste.
Ingredients
- 2 Chicken breasts (diced)
- 1 Onion (diced)
- 2 tbsp Malaysian Spice Blend
- 400ml can coconut milk
- 500ml Chicken stock (hot)
- 250g Singapore noodles
- 100g snow peas
- 2 Carrots (peeled and sliced)
- 1 small head Brocolli (chopped into bite size)
- 150g Mushrooms (sliced)
- 1 Red capsicum (diced)
- 1 litre Boiling Water
Instructions
- Slice chicken breast carrots mushrooms set aside
- Slice onion
- Heat wok
- Brown onions and mushrooms
- Add chicken breast and spice blend and cook for 4-5 mins
- Add all vegetables and cook for 4 mins
- Add the hot stock and coconut milk and simmer for 10 mins
- Place boiling hot water in a bowl place noodles in for 6 mins then drain
- Serve noodles in bowls, Ladel laksa sauce over noodles
Notes
Can serve with lime wedge if you like. Can serve with any type of noodles
