Laksa
A fragrant coconut curry noodle soup with chicken, shrimp, and a jammy hard-boiled egg, topped with fresh cilantro. This simplified version brings the rich, spicy flavors of laksa to your weeknight table.
- Total time
- 35 min
- Servings
- 2
- Calories
- 720
- Protein
- 45g
Ingredients
- 8 oz rice noodles
- 1 lb chicken breast
- 3 tbsp laksa paste
- 13.5 fl oz coconut milk
- 2 cups chicken broth
- 2 eggs
- ¼ cup cilantro
Instructions
- 1
Boil the 2 eggs in a small pot of water for 7 minutes, then transfer to ice water. Peel and set aside.
- 2
Cook the 8 oz rice noodles according to package directions, then drain and divide among 2 bowls.
- 3
In a large pot, heat 1 tbsp oil over medium. Add the 3 tbsp laksa paste and cook, stirring, until fragrant, about 1 minute.
- 4
Pour in the 2 cups chicken broth and 13.5 fl oz coconut milk. Bring to a simmer, then add the 1 lb chicken breast and cook until cooked through, about 12 minutes.
- 5
Remove the chicken, slice it, and place on the noodles. Halve the eggs and add to the bowls.
- 6
Ladle the hot broth over the noodles and chicken. Top with the 0.25 cup cilantro leaves and serve.
- 7
Stir in lime juice, fish sauce, or chili crisp if you have them for extra punch.
Tools you’ll need
- large pot
- small pot
- colander
- knife
- cutting board
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