Laksa

Ingredients

Rice noodles

200g

Laksa paste

3 tablespoons

Coconut milk

400ml

Chicken broth

500ml

Chicken breast

200g, sliced

Shrimp

200g, peeled and deveined

Fish sauce

2 tablespoons

Lime juice

2 tablespoons

Fresh cilantro

1/2 cup, chopped

Bean sprouts

1 cup

Hard-boiled eggs

2, halved

Lime wedges

for serving

Oil

for cooking

Instructions

1. Prepare the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat a drizzle of oil over medium heat. Add the laksa paste and sauté for 2-3 minutes, stirring frequently until fragrant.
3. Add the sliced chicken breast and shrimp to the pot. Cook for about 5 minutes, or until the chicken is no longer pink and shrimp are opaque.
4. Pour in the coconut milk and chicken broth. Increase the heat and bring to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
5. Stir in the fish sauce and lime juice. Adjust seasoning according to taste.
6. Divide the cooked rice noodles among serving bowls. Ladle the hot laksa broth over the noodles.
7. Top each bowl with bean sprouts, chopped cilantro, and halved hard-boiled eggs.
8. Serve the laksa hot with lime wedges on the side for an extra zesty kick.