Enhanced Malaysian Laksa Curry

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

1. Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
2. 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.
3. 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.
4. Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
5. 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.
6. Divide the cooked rice noodles among serving bowls.
7. Ladle the hot laksa curry soup over the noodles, ensuring a generous amount of shrimp and chicken in each bowl.
8. Top each bowl with bean sprouts, chopped cilantro, and scallions. Place a halved hard-boiled egg on top for added richness.
9. Serve hot, accompanied by lime wedges for an extra burst of freshness.