Weeknight chicken laksa (Malaysian curry noodle soup)

Weeknight chicken laksa (Malaysian curry noodle soup)

Based on 53 ratings
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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/
"This is a ‘weeknight’ version of chicken laksa that satisfies my Malaysian-food cravings and uses pantry ingredients to create a flavorful base! Making laksa from scratch involves a long list of ingredients, some of which can be hard to get your hands on, so this recipe uses easily-available Thai red curry paste and dials up the flavor with extra seasoning. You can vary the recipe by swapping the chicken and beans for tofu puffs and fried eggplant or shrimp, plus crunchy bean sprouts on top to serve, which are a laksa staple (but often hard to come by here in Europe). It would be best to use a Malaysian or other South-East Asian curry powder, but otherwise, something like Madras curry powder would be your best bet. Traditionally, you would serve laksa with Vietnamese mint on top (known as ‘laksa leaves’ in Malaysia and Singapore where its use in the soup reigns supreme), but again, it’s hard to find, so you can also go for coriander or Thai basil which adds its lovely almost aniseed-y note. As for the noodles, you can use fresh egg noodles (or dry mie noodles), rice vermicelli (or a mix of the two, which you’ll find in certain laksa recipes), or even pre-cooked ramen, which you can find at an Asian supermarket."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
300 g
chicken breasts
2 tbsp
Thai red curry paste
2 tbsp
curry powder
200 g
egg noodles
1
red onion
3 cloves
garlic
15 g
ginger
1
Thai chili
1 stalk
lemongrass
100 g
green beans
400 ml
chicken stock
400 ml
coconut milk
2 tbsp
fish sauce
1 tsp
sugar
2
eggs
2 tbsp
vegetable oil (for frying)
10 g
cilantro (for serving)
bean sprout (for serving)
Thai chili (for serving)
lime (for serving)

Utensils

cutting board, knife, liquid measuring cup, immersion blender, pot (large), spatula, plate, saucepan, slotted spoon

Nutrition per serving

Cal1400
Fat80 g
Protein65 g
Carb110 g

  • Step 1/4

    To make the laksa paste, add Thai curry paste, onion, garlic, ginger, Thai chilli, and the white part of the lemongrass to a measuring cup and blend until smooth. You can add a little oil if needed. Trim green beans.
    • 2 tbsp Thai red curry paste
    • 1 red onion
    • 3 cloves garlic
    • 15 g ginger
    • 1 Thai chili
    • 1 stalk lemongrass
    • 100 g green beans
    • cutting board
    • knife
    • liquid measuring cup
    • immersion blender

    To make the laksa paste, add Thai curry paste, onion, garlic, ginger, Thai chilli, and the white part of the lemongrass to a measuring cup and blend until smooth. You can add a little oil if needed. Trim green beans.

  • Step 2/4

    Heat half the oil in a deep, cast iron pan. Sear the chicken, approx 2 min. on either side. Remove from heat and leave to sit on a plate. Add remaining oil and laksa paste, fry approx 4 min. until dry and fragrant, then add curry powder and fry a further 2 min. Add chicken stock, coconut milk, fish sauce, and sugar, and bring to boil, then reduce to a simmer for approx 7 min.
    • 2 tbsp vegetable oil (for frying)
    • 300 g chicken breasts
    • 2 tbsp curry powder
    • 400 ml chicken stock
    • 400 ml coconut milk
    • 2 tbsp fish sauce
    • 1 tsp sugar
    • pot (large)
    • spatula
    • plate

    Heat half the oil in a deep, cast iron pan. Sear the chicken, approx 2 min. on either side. Remove from heat and leave to sit on a plate. Add remaining oil and laksa paste, fry approx 4 min. until dry and fragrant, then add curry powder and fry a further 2 min. Add chicken stock, coconut milk, fish sauce, and sugar, and bring to boil, then reduce to a simmer for approx 7 min.

  • Step 3/4

    Add trimmed beans to a saucepan of heavily salted boiling water, remove with a slotted spoon. Add the egg, reduce heat, and simmer for 6.5 min. Cook noodles according to cooking instructions. Cool egg under running water, peel, and then halve. Add the chicken to the laksa broth to warm through. Remove from the pot after simmering for about 5 min. and cut into slices.
    • 2 eggs
    • 200 g egg noodles
    • saucepan
    • slotted spoon

    Add trimmed beans to a saucepan of heavily salted boiling water, remove with a slotted spoon. Add the egg, reduce heat, and simmer for 6.5 min. Cook noodles according to cooking instructions. Cool egg under running water, peel, and then halve. Add the chicken to the laksa broth to warm through. Remove from the pot after simmering for about 5 min. and cut into slices.

  • Step 4/4

    To serve, divide the noodles, chicken, and egg between the bowls and fill up with soup. Garnish with cilantro (and bean sprouts, if desired) and extra Thai chili if desired. Serve with lime, cut into wedges. Enjoy!
    • 10 g cilantro (for serving)
    • bean sprout (for serving)
    • Thai chili (for serving)
    • lime (for serving)

    To serve, divide the noodles, chicken, and egg between the bowls and fill up with soup. Garnish with cilantro (and bean sprouts, if desired) and extra Thai chili if desired. Serve with lime, cut into wedges. Enjoy!

  • Enjoy your meal!

    Weeknight chicken laksa (Malaysian curry noodle soup)

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