Malaysian-Australian Chicken Curry Laksa
Rich, fragrant coconut curry noodle soup loaded with tender chicken, tofu puffs, and bean sprouts. Perfect for a warming meal.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large stockpot
- •Chef's knife
- •Tongs
- •Ladle
- •Fine mesh strainer
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 36 g
- carbs
- 52 g
- fibre
- 5 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Heat the vegetable oil in a large stockpot over medium heat.
- 2
Add the laksa paste and fry for three minutes until fragrant and oil separates.
- 3
Pour in the chicken stock and bring the liquid to a gentle boil.
- 4
Add the sliced chicken thigh and simmer for eight minutes until cooked through.
- 5
Stir in the coconut milk, fried tofu puffs, and fish sauce.
- 6
Simmer gently for five minutes without boiling rapidly to prevent the soup splitting.
- 7
Cook the Hokkien noodles and soaked vermicelli in boiling water for one minute, then drain well.
- 8
Divide the drained noodles and raw bean sprouts between four deep serving bowls.
- 9
Ladle the hot chicken curry broth and tofu puffs generously over the noodles.
- 10
Top each bowl with hard-boiled egg halves and fresh coriander before serving.
Chef's tips
Simmer the soup gently after adding coconut milk to prevent the fats from separating. For a traditional herbaceous flavour, use fresh laksa leaves (Vietnamese mint) from your local Asian grocer instead of standard coriander.
Ingredient substitutions
- Hokkien noodles → extra rice vermicelli for a completely wheat-free noodle base
- chicken thighs → peeled green prawns or firm white fish fillets
Storage
Store leftover laksa broth and chicken in an airtight container in the fridge for up to three days, keeping noodles separate.
Reheating
Reheat the laksa broth gently in a saucepan over medium-low heat until piping hot, then pour over freshly prepared noodles.
Common mistakes to avoid
- •Boiling the broth vigorously after adding coconut milk, which makes the soup separate.
- •Overcooking the noodles before adding the boiling broth, resulting in soggy noodles.
Serving suggestions
Cooked Malaysian-Australian Chicken Curry Laksa?
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