Laksa
A fragrant coconut curry noodle soup with chicken, shrimp, and a jammy hard-boiled egg, topped with fresh cilantro. This simplified version brings the rich, spicy flavors of laksa to your weeknight table.
- Total time
- 35 min
- Servings
- 2
- Calories
- 720
- Protein
- 45g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil the 2 eggs in a small pot of water for 7 minutes, then transfer to ice water. Peel and set aside.
Step 2
Cook the 8 oz rice noodles according to package directions, then drain and divide among 2 bowls.
Step 3
In a large pot, heat 1 tbsp oil over medium. Add the 3 tbsp laksa paste and cook, stirring, until fragrant, about 1 minute.
Step 4
Pour in the 2 cups chicken broth and 13.5 fl oz coconut milk. Bring to a simmer, then add the 1 lb chicken breast and cook until cooked through, about 12 minutes.
Step 5
Remove the chicken, slice it, and place on the noodles. Halve the eggs and add to the bowls.
Step 6
Ladle the hot broth over the noodles and chicken. Top with the 0.25 cup cilantro leaves and serve.
Step 7
Stir in lime juice, fish sauce, or chili crisp if you have them for extra punch.
Tools you’ll need
- large pot
- small pot
- colander
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
