Malaysian Coconut Noodle Soup

Name: Malaysian Coconut Noodle Soup
Cook time: 40 min
Total time: 40 min
Cuisine: Asian
Ingredients: For the Curry Laksa Broth; 3 tbsp vegetable oil; 3 garlic cloves, minced; 2 shallots, finely chopped; 1 stalk lemongrass, bruised; 2 tbsp curry powder; 2 tbsp chili paste (adjust to spice preference); 400ml coconut milk; 500ml chicken stock; 1 tbsp fish sauce; 1 tsp sugar; 200g tofu puffs (optional); 300g rice noodles (or a mix of rice and egg noodles); 200g cooked chicken breast, shredded; 150g shrimp, peeled and deveined; 100g bean sprouts; 2 boiled eggs, halved; Fresh cilantro and mint leaves; Lime wedges; Sliced red chili

Instructions

Cook:40min

This dish features a rich, aromatic broth made from a blend of lemongrass, galangal, turmeric, dried chilies, and shrimp paste, simmered with creamy coconut milk and chicken or seafood stock. It's served over a combination of rice vermicelli and yellow egg noodles, topped with tender chicken, shrimp, tofu puffs, and fresh herbs like cilantro or Vietnamese mint, with a squeeze of lime for added brightness.

Updated at: Wed, 19 Feb 2025 19:45:36 GMT