Curry Laksa
A fragrant, creamy coconut noodle soup with shrimp and chicken, topped with bean sprouts and fresh herbs. This simplified version brings the vibrant flavors of Malaysian laksa to your weeknight table.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 8 oz rice noodles
- ½ lb shrimp
- ½ lb chicken breast
- 13.5 fl oz coconut milk
- 3 tbsp red curry paste
- 2 cups chicken broth
- 1 cup bean sprouts
- ¼ cup fresh cilantro
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until tender, about 5 minutes. Drain and set aside.
- 2
In a large pot, heat 1 tbsp oil over medium. Add 3 tbsp red curry paste and cook, stirring, until fragrant, about 1 minute.
- 3
Add 2 cups chicken broth and 13.5 fl oz coconut milk. Bring to a simmer, then add 0.5 lb chicken breast (sliced thin) and 0.5 lb shrimp. Cook until chicken is cooked through and shrimp are pink, about 5-7 minutes.
- 4
Divide the cooked noodles among 4 bowls. Ladle the hot soup over the noodles.
- 5
Top each bowl with 1 cup bean sprouts and 0.25 cup fresh cilantro leaves. Serve with lime wedges if desired.
Tools you’ll need
- Large pot
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
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