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EnglishIngredients:
$3.09
Safoco Egg Noodles-Thin
Qt 1
$1.49
Kimbo Chicken Broth
Qt 1
Directions:
- Vegetable oil 2 tbsp
- Thai red curry paste 2 tbsp
- Curry powder 2 tbsp
- Boneless chicken thighs 6 oz
- Coconut milk 1 can (13.5 fl oz)
- Chicken stock 4 c
- Peel & deveined shrimp 14 oz
- Fish ball 6 oz
- Tofu puff 6-8 pieces
- Fish sauce 2 tbsp
- Sugar 1 tsp
- Egg noodles (can use Vermicelli or Wheat noodles) 1/2 lbs
- Bean sprouts 1/2 c
- Egg 1-2 pieces
- Cilantro 1 bunch
- Heat the oil in a large pan over medium-high heat then add the curry paste and cook, stirring, for a minute or until fragrant. Stir in the curry powder, then add the chicken thighs and cook for 1-2 minutes. Next add coconut milk and chicken stock to the mixture. Bring the soup to a low boil and simmer for about 5 minutes.
- Now add the shrimp, fish balls, and tofu puffs to the soup. Simmer for a another few minutes or until the shrimp is fully cooked.
- Add fish sauce and sugar. (Season to taste, add extra if needed.) Ladle your laksa soup broth over the noodles and garnish with bean sprouts, a boiled egg and cilantro.
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