Ingredients
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For the Soup:
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2 tbsp Red Curry Paste
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400 ml Coconut Milk
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4 Cups Chicken Broth
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1 Lemongrass Stalkbruised
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3 Kaffir Lime Leaves
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1 tbsp Sugar
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Acc. To Taste Salt
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For the Noodles and Toppings:
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200 gm Rice Noodlesor egg noodles
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200 gm Cooked Chickenshredded
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100 gm Cooked Shrimpoptional
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2 Boiled Eggshalved
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½ Cup Bean Sprouts
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¼ Cup Fresh Cilantro Leaveschopped
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½ Fresh Red Chiliessliced
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1 tbsp Fried Shallotsoptional
Description
Curry Laksa is a rich and creamy noodle soup popular in Malaysia and Singapore. With its fragrant coconut milk broth, spiced with curry paste and chili, this dish combines tender noodles, protein (often chicken or shrimp), and fresh herbs for a comforting meal that’s both hearty and flavorful.
Curry Laksa is a perfect balance of spice, creaminess, and depth—a must-try for curry lovers!
Here’s the recipe for Spicy and Creamy Curry Laksa;
Directions:
- In a pot, heat a little oil and fry the red curry paste until fragrant.
- Add coconut milk and chicken broth, and bring to a simmer.
- Add lemongrass, kaffir lime leaves, sugar, and salt.
- Simmer for 15 minutes.
- Cook the noodles according to package instructions and divide between bowls.
- Pour the curry broth over the noodles, then top with shredded chicken, shrimp, boiled eggs, bean sprouts, and fresh herbs.
- Garnish with sliced chili and fried shallots, and serve hot.
