Laksa

Ingredients

• 3 tablespoons laksa paste
• 400 milliliters coconut milk
• 500 milliliters chicken or vegetable stock
• 200 grams chicken breast, sliced
• 150 grams rice noodles
• 100 grams shrimp
• 2 cups bean sprouts
• 1 cucumber, julienned
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 stalks green onion, chopped
• handful fresh cilantro
• 2 hard-boiled eggs, halved
• lime wedges for serving

Instructions

1. Heat oil in a large pot over medium heat and fry laksa paste with minced garlic for 2 minutes until fragrant
2. Pour in coconut milk and stir well, cooking for 2 minutes
3. Add chicken or vegetable stock and bring to a simmer
4. Add sliced chicken and shrimp, cooking for 5-7 minutes until cooked through
5. Stir in tamarind paste, fish sauce, and palm sugar, adjusting to taste
6. Cook rice noodles according to package directions, drain and rinse
7. Divide cooked noodles among bowls
8. Pour hot laksa broth and proteins over noodles
9. Top with bean sprouts, cucumber, green onion, cilantro, and hard-boiled egg halves
10. Serve immediately with lime wedges on the side

Notes

• Laksa paste can be found in Asian grocery stores or made fresh with chilies, garlic, shallots, and spices
• Prepare all ingredients before cooking as assembly happens quickly
• Use a large pot to prevent boiling over when adding coconut milk
• Can substitute chicken with tofu or seafood based on preference
• Make extra broth as the noodles will absorb liquid
• Store leftover broth in refrigerator for up to 3 days or freeze for 1 month
• Do not boil broth vigorously or coconut milk may separate