Dude’s family is from Malaysia and his grandmother would make this from scratch for Sunday dinners, which was a whole day affair! I am so thankful for really good packaged pastes that eliminate a lot of work but still give you a super satisfying bowl of noodles, in a fraction of the time!
Makes 4-6 servings
Ingredients
2 tablespoons oil
1 package Teans Gourmet Curry Laksa Paste
1 pound chicken thighs, sliced
6 cups chicken broth or water
1 14 oz (400 ml) can coconut milk
8 tofu pockets, cut in half
¾ pound fish balls
½ pound bean sprouts, blanched
1 pound dried noodles, cooked following package instructions
4-6 eggs, medium boiled, cut in half
½ bunch cilantro, chopped
½ lime, cut into wedges
Instructions
- Boil eggs, if using.
- In a dutch oven or large saucepan on medium high heat, add the paste and stir fry for a couple of minutes. Add chicken and cook for another minute or two. Add broth or water and coconut milk. Bring the contents to a boil, then lower the heat to medium/low. You may want to skim off some of the red chili oil to reduce the spiciness.
- Add the tofu pockets and fish balls to the soup and cook through, 3-5 minutes. Gently push the tofu puffs down to make sure the soup gets into them.
- Prepare the noodles and blanch bean sprouts.
- Assemble each individual bowl with noodles topped with chicken, fish balls, tofu puffs distributed evenly as you pour the soup into the bowls. Garnish with bean sprouts, egg and cilantro. Squeeze lime over top.
Dude’s family is from Malaysia and his grandmother would make this from scratch for Sunday dinners, which was a whole day affair! I am so thankful for really good packaged pastes that eliminate a lot of work but still give you a super satisfying bowl of noodles, in a fraction of the time!
Servings: 4 servings
Ingredients
- 2 tablespoons oil
- 1 package Teans Gourmet Curry Laksa Paste
- 1 pound chicken thighs sliced
- 6 cups chicken broth or water
- 1 14 oz 400 ml can coconut milk
- 8-12 tofu pockets cut in half
- ¾ pound fish balls
- ½ pound bean sprouts blanched
- 1 pound noodles cooked following package instructions
- 4-6 eggs medium boiled, cut in half
- ½ bunch cilantro chopped
- ½ lime cut into wedges
Instructions
- Boil eggs, if using.
- In a dutch oven or large saucepan on medium high heat, add the paste and stir fry for a couple of minutes. Add chicken and cook for another minute or two. Add broth or water and coconut milk. Bring the contents to a boil, then lower the heat to medium/low. You may want to skim off some of the red chili oil to reduce the spiciness.
- Add the tofu pockets and fish balls to the soup and cook through, 3-5 minutes. Gently push the tofu puffs down to make sure the soup gets into them.
- Prepare the noodles and blanch bean sprouts.
- Assemble each individual bowl with noodles topped with chicken, fish balls, tofu puffs distributed evenly as you pour the soup into the bowls. Garnish with bean sprouts, egg and cilantro. Squeeze lime over top.