Chicken Curry Laksa


Chicken Curry Laksa
Servings: 4


100g dried thin egg noodles
100g rice vermicelli

1 - 2 red chillies, de-seeded & chopped
6 cloves garlic
1 x thumb-sized piece fresh ginger, peeled and chopped
4 - 5 shallots
½ tsp salt
1 tbsp coriander seeds
2 tsp turmeric
½ tsp shrimp oil (see method below for how to make or use ½ tsp store bought shrimp paste)
2 tbsp cooking oil

2 tbsp cooking oil
2 cups chicken or vegetable stock
1 stalk lemongrass, smashed
2 Tegel chicken breasts, skinless & boneless, chopped into cubes
400ml coconut milk
Salt to taste
8 Prawns, shelled
Juice 1 lime
Garnishes – mint leaves, bean sprouts, coriander

Recipe by: Nici Wickes
Publication: World Kitchen (Sep 2011)
Recipe ID: 100840


Lovely laksa! Served throughout Malaysia this curried noodle soup is a winner in hot or cold weather.

Malaysia - Penang


Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 - 4 minutes. Drain and set aside.

In a mortar and pestle, grind paste ingredients to a smooth paste.  (Can make shrimp oil by nipping tails off prawns and frying in 2 - 3 Tbsp of oil until golden.) Remove shells and add the shrimp-flavoured oil to the paste.

Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken and coconut milk, bring to a simmer and cook for 10 minutes. Add prawns and simmer until they, and the chicken, are cooked though. Taste and add salt if required. Add the juice of 1 lime.

Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.


World Kitchen Series 4

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