Curry Laksa

🛒 Ingredients

• Hokkien Noodles (cooked) 60 g · 84 kcal
• Rice Vermicelli (cooked) 20 g · 22 kcal
• Chicken breast, shredded (cooked) 70 g · 116 kcal
• Shrimp (cooked) 30 g · 26 kcal
• Tofu Puffs 30 g · 60 kcal
• Fish Cake 25 g · 33 kcal
• Bean Sprouts 20 g · 6 kcal
• Coconut Milk (thick) 110 g · 253 kcal
• Chicken Broth 180 g · 18 kcal
• Laksa Paste 25 g · 75 kcal
• Hard-boiled Egg 60 g · 80 kcal
• Vegetable Oil 10 g · 90 kcal
• Laksa leaves (Vietnamese coriander) 5 g · 1 kcal

👨‍🍳 Instructions

1. Cook Hokkien noodles and rice vermicelli separately according to package instructions, drain, and set aside. Hard-boil the egg, peel, and halve it. Prepare chicken by shredding cooked breast; cook shrimp until pink.
2. In a large pot or wok, heat the vegetable oil over medium heat. Add the Laksa paste and stir-fry for 2-3 minutes until fragrant. Be careful not to burn it.
3. Pour in the chicken broth and coconut milk, stirring well to combine with the paste. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 10-15 minutes to allow flavors to meld.
4. Add the tofu puffs and fish cake to the simmering curry broth; continue to simmer for another 5 minutes, allowing them to absorb the flavors. Season the broth with salt and a pinch of sugar to taste.
5. To serve, place a portion of both types of noodles in a deep bowl. Ladle the hot curry broth over the noodles, ensuring to include tofu puffs and fish cake.
6. Garnish with shredded chicken, shrimp, bean sprouts, the hard-boiled egg half, and fresh Laksa leaves for a vibrant and flavorful finish. Serve immediately while hot.