Malaysian Curry Laksa with Hokkien Noodles
Serve up this tasty Malaysian-inspired noodle recipe by Adrian Richardson.
- 35 minutes
- 2 to 4 servings
As seen on Good Chef Bad Chef
- 1 packet Hokkien noodles
- 2 tablespoons Olive oil
- 1 Lemongrass, kept whole
- 1 Kaffir lime leaf
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 knob ginger, chopped
- 1 long red chilli, chopped
- 2 tablespoons Malaysian curry paste (Laksa)
- 1 bunch coriander, chopped (keep ½ bunch chopped to finish the dish)
- 1 chicken breast, cut into large cubes
- 1 litre chicken stock
- 6 prawns, deveined
- ½ cup snow peas, diced
- 1 can coconut cream
- 1 packet firm tofu, diced
- 2 boiled eggs, halved
- Deep fried shallots
- In a large bowl of boiling salted water, place the noodles to warm up for a few minutes and separate.
- In a large pan on medium heat with olive oil, saute the onion, garlic, ginger, chilli, lemongrass, and kaffir lime leaves. Add the curry paste, half of the coriander leaves and chicken, and stir together.
- Add the hot stock gradually to the pan, and stir.
- After a few minutes of cooking, add the prawns to cook for 2 minutes or until cooked to your liking. Finish with half a bunch of chopped coriander stirred through.
- Plate up the noodles and top with a couple of ladles of laksa, top it with boiled egg, tofu, a drizzle of coconut cream over it and a sprinkle deep fried shallots.
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