Time: 50 min (about 35 min hands-on)4 servingsapprox. 660 kcal / serving (estimated)approx. 51 g protein / serving
A favourite soup of Malay and Singaporean nyonya cuisine: a spicy, coconut-milk curry base with noodles, chicken, shrimp and fried tofu that soaks up the broth.
Cook the chicken in the stock for 15-20 minutes, then remove and shred into thin strips. Keep the stock.
Fry the laksa paste in the oil in a pot over medium heat for 3-4 minutes until fragrant.
Pour in the stock, bring to the boil, then add the coconut milk, fish sauce and sugar. Simmer over low heat for 10 minutes.
Add the tofu and shrimp and cook for 3 minutes until the shrimp turns pink.
Meanwhile cook the noodles as directed on the packet, and dip the bean sprouts into boiling water for 30 seconds.
Divide the noodles and bean sprouts among bowls, ladle over the hot soup with shrimp and tofu, and top with chicken, half a boiled egg and mint. Serve with lime and sambal.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Laksa paste is available in Asian shops; homemade it keeps for 1 day in the fridge.
Fried tofu cubes (tau pok) soak up the broth like a sponge — one of laksa's best bites.