Chicken Curry Laksa
At The Corner of Happy And Harried
At The Corner of Happy And Harried
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Ingredients

  • Chicken curry laksa is a delicious noodle soup made with a spicy coconut curry broth, chicken and vegetables
  • 10 mins Cook time
  • 20 mins Total time
  • 30 mins Chicken curry laksa is a delicious noodle soup made with a spicy coconut curry broth, chicken and vegetables. It is the perfect one-bowl meal to cozy up on cool nights and makes for great leftovers as well! Author: Anjana Devasahayam Recipe type: Main, Soup Cuisine: Malaysian Serves: 3-4 You will need: For curry paste, Red curry paste - 3 tbsp Coriander powder - 2 tsp Cumin powder - 1 tsp Turmeric powder - ½ tsp Shrimp paste - 2 tsp (optional) For the soup, Oil - 2 tbsp Scallions - 3-4, chopped Mushrooms - ½ cup, sliced Chicken - ½ lb, bite-sized pieces Coconut milk - 1 cup Chicken stock - 2 cups Sugar snap peas - 8-10 Salt - to taste Brown sugar - 1 tbsp Noodles - 10 oz Cilantro - 2 tbsp, chopped Mint leaves - a few, for garnish Lemon or lime wedges - a few How to: Mix together the ingredients for curry paste and set aside. You can use readymade red curry paste or make your own. (Link is given below this recipe card.) Cook noodles as per package instructions, drain and set aside. Heat oil in a large pot. Add the white parts of the scallions and saute till fragrant. Add the curry paste, stir and cook for a few minutes until dark and fragrant. Add mushrooms and chicken and mix to coat with the curry paste. Stir in the coconut milk, cover and cook until chicken is done, around 20 minutes Add chicken stock, add salt and brown sugar. Bring to a boil, add peas to the pot and cook for a couple of minutes. Divide cooked noodles between the serving bowls. Ladle hot soup over them. Garnish with cilantro, green parts of scallions and mint leaves. Serve with a wedge of lemon or lime to squeeze on top. 3.5.3229

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