Making laksa from scratch is a lot of work. I remember scouring the depths of Chinatown looking for candlenuts. What even are candlenuts? Mind you, this was over twenty years ago when finding obscure ingredients was not as easy as it is today. However, this recipe uses all the shortcuts to get a delicious laksa on the table in no time.
Dude’s family is from Malaysia. Every time my in-laws went for a visit, they would bring back packages of laksa paste for us and now, they are available in the stores here. If it’s good enough for my mother-in-law, it’s good enough for us!
Another shortcut for this recipe is using a rotisserie chicken. Shredding up a rotisserie chicken gives so many options and this recipe is perfect.
It might take a little longer if you are using boiled eggs. We like them medium but you can also hard-boil them.
Makes 4-6 servings
Ingredients
1 package Teans Gourmet Curry Laksa Paste
1 rotisserie chicken, shredded
6 cups chicken broth or water
2 stalks lemongrass (optional)
1 14 oz (400 ml) can coconut milk
8-12 tofu pockets, cut in half
½ pound bean sprouts, blanched
1 pound rice vermicelli
4-6 eggs, medium boiled, cut in half (optional)
½ cucumber, julienne
½ bunch cilantro, chopped
1 lime, cut into wedges
Instructions
- Soak the noodles in room temperature water for about 15 minutes.
- Boil eggs (optional).
- In a dutch oven or large saucepan on medium high heat, add the paste and stir fry for a couple of minutes. Add broth or water and lemongrass (optional), bring to a boil and turn down to a simmer. Let simmer for 10 minutes.
- In the meantime, bring another pot of water to boil for noodles and bean sprouts and prepare the rest of the ingredients.
- Once the soup has simmered, you may want to skim off some of the red chili oil to reduce the spiciness. You can always add some of it back if you skimmed too much. Add coconut milk and tofu pockets. Gently push the tofu puffs down to make sure the soup gets into them. Heat through.
- Add the bean sprouts to the pot of boiling water and blanch for 30-60 seconds. Remove and set aside. Add noodles, a serving portion at a time, to the same pot of water and cook them for 15-30 seconds. Remove them to individual bowls and repeat for remaining bowls.
- Assemble each individual bowl with noodles topped with chicken, bean sprouts and eggs distributed evenly as you pour the soup and tofu pockets into the bowls. Garnish with cucumber and cilantro. Squeeze lime over top.
Quick and Easy Curry Chicken Laksa
Ingredients
- 1 package Teans Gourmet Curry Laksa Paste
- 1 rotisserie chicken shredded
- 6 cups chicken broth or water
- 2 stalks lemongrass optional
- 1 14 oz 400 ml can coconut milk
- 8-12 tofu pockets cut in half
- ½ pound bean sprouts blanched
- 1 pound rice vermicelli
- 4-6 eggs medium boiled, cut in half (optional)
- ½ cucumber julienne
- ½ bunch cilantro chopped
- 1 lime cut into wedges
Instructions
- Soak the noodles in room temperature water for about 15 minutes.
- Boil eggs (optional).
- In a dutch oven or large saucepan on medium high heat, add the paste and stir fry for a couple of minutes. Add broth or water and lemongrass (optional), bring to a boil and turn down to a simmer. Let simmer for 10 minutes.
- In the meantime, bring another pot of water to boil for noodles and bean sprouts and prepare the rest of the ingredients.
- Once the soup has simmered, you may want to skim off some of the red chili oil to reduce the spiciness. You can always add some of it back if you skimmed too much. Add coconut milk and tofu pockets. Gently push the tofu puffs down to make sure the soup gets into them. Heat through.
- Add the bean sprouts to the pot of boiling water and blanch for 30-60 seconds. Remove and set aside. Add noodles, a serving portion at a time, to the same pot of water and cook them for 15-30 seconds. Remove them to individual bowls and repeat for remaining bowls.
- Assemble each individual bowl with noodles topped with chicken, bean sprouts and eggs distributed evenly as you pour the soup and tofu pockets into the bowls. Garnish with cucumber and cilantro. Squeeze lime over top.