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–+ servings
A bowl of savory soup with noodles, chunks of meat, red chili slices, a dollop of chili paste, and fresh cilantro garnished on top. The dish is served in a white, scalloped-edged bowl placed on a light-colored textured surface.

Coconut Curry Chicken Laksa

This Coconut Curry Chicken Laksa is a rich and flavorful soup with a creamy coconut base, tender chicken, tofu puffs, and rice noodles. Infused with a homemade laksa paste, it's a bold, spicy dish that combines elements of Southeast Asian cuisines into one satisfying bowl.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine asian
Servings 4 servings
Calories 706 kcal

Ingredients
  

For the laksa paste

  • 8 pieces red chilies  dried, soaked in hot water for 15 minutes, then drained
  • 2 tablespoons dried shrimp
  • 2 tablespoons macadamia nuts chopped
  • 1 tablespoon shrimp paste
  • 1 tablespoon curry powder
  • 1 tablespoon coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 1 piece ginger or galangal
  • 5 cloves garlic
  • 1 piece onion chopped
  • 2 stalks lemongrass white part only

For the soup

  • 8 ounces rice noodles
  • 2 tablespoons neutral oil
  • 2 chicken thighs skinless boneless, cut into bite size pieces
  • 2 cups chicken broth
  • 1 can coconut milk 14-ounce
  • 8 pieces tofu puffs
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice

For garnish

  • chile paste or sambal oelek
  • Chopped Thai red chiles
  • Chopped cilantro

Instructions
 

  • Start by making the laksa paste. Put all of the paste ingredients into a food processor and blend until you have a smooth, thick mixture.
  • Prepare the noodles by cooking them according to the package instructions, then drain and set aside.
  • To make the soup, warm the oil in a skillet over medium heat. Stir in a couple of tablespoons of the laksa paste and cook for 3 to 4 minutes, until the oil begins to separate from the paste. Add the chicken and cook for another 3 to 4 minutes, until the chicken turns white and no longer pink.
  • Pour in the chicken broth and coconut milk, then bring the mixture to a boil. Once boiling, lower the heat, cover, and let it simmer for about 7 minutes.
  • Next, toss in the tofu puffs, along with the salt, sugar, fish sauce, and lime juice. Taste the soup and adjust the seasoning to your preference.
  • To serve, place the cooked noodles into bowls, ladle the hot soup over the top, and finish with the fresh chiles, chile paste, and cilantro. Serve immediately while hot.

Notes

  1. The prepared soup can be frozen for up to 3 months. Freeze the soup without the noodles, preparing fresh noodles just before serving. To reheat frozen laksa, let it thaw in the refrigerator overnight and then heat it over a medium flame until heated through. You may need to add a bit of water or broth if the soup has become too thick.
  2. Laksa paste can also be frozen for up to 3 months.
  3. Sambal Oelek (chili paste) is optional but recommended. It’s essential to add some heat and flavor to this Laksa.
  4. Common curry laksa toppings are bean sprouts, lime juice and wedges, hard-boiled eggs, cucumbers (julienned), crispy fried shallots, mint leaves, cilantro, chili paste, and red chilies. Add or combine toppings however you like!

Nutrition

Calories: 706kcalCarbohydrates: 61gProtein: 24gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 185mgSodium: 1810mgPotassium: 584mgFiber: 3gSugar: 3gVitamin A: 93IUVitamin C: 9mgCalcium: 133mgIron: 7mg
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