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Enhanced Malaysian Laksa Curry
Experience the bold and tantalizing flavors of Malaysia with this Enhanced Laksa Curry—a spicy noodle soup that harmonizes the creaminess of coconut milk with an aromatic blend of spices. This dish features succulent shrimp and tender chicken, elegantly immersed in a fragrant broth, and garnished with crunchy bean sprouts and fresh herbs. A squeeze of lime adds a zesty finish, making each spoonful a delightful culinary journey. Rooted in the rich heritage of the Peranakan culture, where Chinese and Malay culinary traditions intertwine, this Laksa Curry is not just a meal; it's an invitation to savor the vibrant spirit of Malaysia.
Ingredients
- Rice noodles
- 8 ounces
- Oil
- 2 tablespoons (vegetable or coconut oil)
- Laksa paste
- 3-4 tablespoons (adjust for spice preference)
- Chicken breast
- 1 cup, diced
- Shrimp
- 1 cup, peeled and deveined
- Coconut milk
- 1 can (13.5 ounces)
- Chicken broth
- 2 cups
- Fish sauce
- 1 tablespoon
- Lime juice
- 2 tablespoons
- Brown sugar
- 1 tablespoon
- Bean sprouts
- 1 cup
- Scallions
- 2, chopped
- Cilantro
- 1/2 cup, chopped
- Eggs
- 2, hard-boiled and halved
- Lime wedges
- for serving
Instructions
- Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a large pot, heat the oil over medium heat. Add the laksa paste and sauté for 2-3 minutes until it becomes fragrant, releasing its aromatic oils.
- Add the diced chicken breast and shrimp to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and the shrimp turns pink.
- Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
- Add the fish sauce, lime juice, and brown sugar to the pot. Stir again and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Divide the cooked rice noodles among serving bowls.
- Ladle the hot laksa curry soup over the noodles, ensuring a generous amount of shrimp and chicken in each bowl.
- Top each bowl with bean sprouts, chopped cilantro, and scallions. Place a halved hard-boiled egg on top for added richness.
- Serve hot, accompanied by lime wedges for an extra burst of freshness.
Tips
- For a vegetarian version, substitute chicken and shrimp with tofu and an extra assortment of vegetables.
- Adjust the amount of laksa paste to control the spice level according to your preference.
- You can also add other toppings like fried shallots or sliced red chili for extra flavor and texture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 40g Protein: 30g Sodium: 800mg Sugar: 5g
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