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Easy Laksa

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A comforting coconut-rich noodle soup bursting with vibrant flavors, perfect for rain-soaked afternoons.

Ingredients

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  • 2 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 pound chicken breast, sliced
  • 1/2 pound shrimp, peeled and deveined
  • 4 ounces rice noodles
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 cup bean sprouts
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Simmer the broth: In a large pot, bring the chicken broth and coconut milk to a simmer over medium heat.
  2. Add the curry: Stir in the red curry paste and let it cook for a couple of minutes until fragrant.
  3. Cook the chicken: Add the sliced chicken and cook until it is no longer pink.
  4. Introduce the shrimp: Add the shrimp and cook until they turn pink and opaque.
  5. Cook the noodles: In a separate pot, cook the rice noodles according to package instructions, then drain.
  6. Flavor the broth: Add the fish sauce and sugar to the broth, stirring to combine.
  7. Final assembly: To serve, place a portion of noodles in a bowl, ladle the laksa broth with chicken and shrimp over the noodles, and top with bean sprouts and cilantro.
  8. Garnish & enjoy: Serve with lime wedges on the side for that final zesty touch!

Notes

Use fresh herbs for garnish to elevate the dish. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/easy-laksa/

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