Malaysian Curry Laksa with Coconut Broth and Noodles
Enjoy a fragrant Malaysian curry laksa featuring spicy coconut broth and rice noodles, ready in about 40 minutes.
About This Recipe
Curry laksa is a beloved Malaysian dish known for its rich flavors and creamy texture. This version features a coconut broth that perfectly complements the noodles.
Why This Recipe Works
Layered Flavors: The combination of curry paste and coconut milk creates a complex, aromatic broth.
Comforting Texture: Rice noodles absorb the broth, making every bite satisfying and filling.
Fresh Ingredients: Using fresh herbs and lime juice adds brightness to the dish, balancing the richness.
Chef's Pro Tip: For the best flavor, allow the broth to simmer for an additional 5 minutes before serving.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Cook the rice noodles according to package instructions, then drain and set aside.
- 2
In a pot, sauté chopped onion and minced garlic until fragrant.
- 3
Add the curry paste and sliced chicken, cooking until the chicken is no longer pink.
- 4
Pour in the chicken broth and coconut milk, then bring to a simmer.
- 5
Stir in lime juice and season with salt to taste.
- 6
To serve, place noodles in bowls, ladle over the coconut broth, and top with boiled eggs and bean sprouts.
- 7
Garnish with fresh cilantro before serving hot.
Nutrition Facts
Per serving
fat
25g
carbs
60g
fiber
4g
sodium
800mg
protein
25g
calories
550
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