Chicken Curry Laksa is a bold and comforting Malaysian noodle soup made with a rich coconut curry broth, tender chicken, noodles, and classic toppings like bean sprouts and boiled eggs. It’s spicy, creamy, and full of depth!
Ingredients:
For the Curry Broth:
2 tablespoons vegetable oil
3 tablespoons laksa paste (store-bought or homemade)
1 can (13.5 oz) coconut milk
3 cups chicken broth
1 tablespoon fish sauce
1 teaspoon brown sugar
Salt, to taste
For the Soup:
1 lb boneless chicken thighs, sliced
7 oz rice noodles or egg noodles
1 cup bean sprouts
2 boiled eggs, halved
½ cup tofu puffs (optional)
1 lime, cut into wedges
Fresh cilantro and mint leaves, for garnish
Instructions:
1. Cook the Laksa Broth:
Heat vegetable oil in a large pot. Add the laksa paste and sauté for 2–3 minutes until fragrant.
Stir in coconut milk and chicken broth, then bring to a simmer.
Add fish sauce, brown sugar, and salt to taste. Let simmer for 10 minutes.
2. Add Chicken:
Add the sliced chicken into the broth and cook for 10–12 minutes until tender and cooked through.
3. Prepare Noodles & Toppings:
Cook rice noodles according to package instructions. Drain and divide into bowls.
Prepare toppings: slice boiled eggs, rinse bean sprouts, and slice lime wedges.
4. Assemble the Bowls:
Pour hot curry broth and chicken over the noodles.
Top with bean sprouts, egg halves, tofu puffs, and fresh herbs.
Serve with lime wedges for squeezing.
Tips:
Make it spicier: Add a dash of chili oil or fresh sliced chilies.
Protein swap: Use shrimp, tofu, or a mix of seafood.
Laksa paste: Store-bought paste saves time, but you can also make your own for extra authenticity.
