Curry Laksa: Malaysian Coconut-Based Curry Noodle Soup
Curry laksa is a Malaysian coconut-based curry noodle soup topped with delicious ingredients such as chicken, fish cakes and fried tofu. A rich, tasty and flavourful must-try dish!
6-8 人
1 hour
馬來西亞
食材
供 6-8 人
- 200g Tean’s Gourmet Paste for Curry Laksa (1 packet)
- 1.5l water
- 150ml coconut milk
- 100g fried bean curds
- Yee mee noodles
- Bean sprouts
Garnish:
- Chicken
- Fish cakes
- Mint leaves
- Eggs
- Broccoli florets
- Fried onions
Optional:
- Shrimp chilli paste
- Cook the yee mee noodles and cut the chicken meat as well as the fish cakes into slices. Cut the eggs and the broccoli florets in half.
- Boil the water in a pan, then add in the content of the packet of Tean’s Gourmet Paste for Curry Laksa. Heat the mixture until it boils. Add in the coconut milk and the fried bean curds. Bring the soup to a boil.
- Prepare the yellow noodles and bean sprouts in a bowl, and top everything with the garnish ingredients. Pour the Laksa soup into the bowl and serve. You like spicy food? Add some shrimp chilli paste for a spicy kick.