Description
A quick and comforting version of the classic Malaysian-inspired noodle soup, featuring tender chicken, creamy coconut broth, noodles, and vibrant toppings ready in just 30 minutes.
Ingredients
Scale
- 250 g (9 oz) ramen noodles, egg noodles, or rice vermicelli noodles
- 2 tbsp olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp Thai red curry paste or laksa paste
- 400 ml (13½ fl oz) coconut milk
- 8 cups (2 litres) chicken stock
- 200 g (7 oz) fried tofu puffs
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 cups (180 g) fresh bean sprouts
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the curry or laksa paste and cook for 1–2 minutes until fragrant.
- Stir in the chicken pieces and cook until lightly browned.
- Pour in the chicken stock, scraping up any bits from the bottom of the pot.
- Add coconut milk, tofu puffs, fish sauce, and lime juice. Stir well.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until chicken is fully cooked and flavors are combined.
- Meanwhile, cook noodles according to package instructions. Drain and divide into bowls.
- Ladle the hot laksa broth over noodles, then top with bean sprouts and garnishes of your choice.
Notes
- Use full-fat coconut milk for the richest broth.
- Add chili slices for more heat if desired.
- For vegetarian versions, replace chicken and fish sauce with tofu and soy sauce.
- Always add lime juice at the end for a bright finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 6g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg