Weeknight chicken laksa (Malaysian curry noodle soup)

Step 1/4

• 2 tbsp Thai red curry paste
• 1 red onion
• 3 cloves garlic
• 15 g ginger
• 1 Thai chili
• 1 stalk lemongrass
• 100 g green beans

• cutting board
• knife
• liquid measuring cup
• immersion blender

To make the laksa paste, add Thai curry paste, onion, garlic, ginger, Thai chilli, and the white part of the lemongrass to a measuring cup and blend until smooth. You can add a little oil if needed. Trim green beans.

Step 2/4

• 2 tbsp vegetable oil (for frying)
• 300 g chicken breasts
• 2 tbsp curry powder
• 400 ml chicken stock
• 400 ml coconut milk
• 2 tbsp fish sauce
• 1 tsp sugar

• pot (large)
• spatula
• plate

Heat half the oil in a deep, cast iron pan. Sear the chicken, approx 2 min. on either side. Remove from heat and leave to sit on a plate. Add remaining oil and laksa paste, fry approx 4 min. until dry and fragrant, then add curry powder and fry a further 2 min. Add chicken stock, coconut milk, fish sauce, and sugar, and bring to boil, then reduce to a simmer for approx 7 min.

Step 3/4

• 2 eggs
• 200 g egg noodles

• saucepan
• slotted spoon

Add trimmed beans to a saucepan of heavily salted boiling water, remove with a slotted spoon. Add the egg, reduce heat, and simmer for 6.5 min. Cook noodles according to cooking instructions. Cool egg under running water, peel, and then halve. Add the chicken to the laksa broth to warm through. Remove from the pot after simmering for about 5 min. and cut into slices.

Step 4/4

• 10 g cilantro (for serving)
• bean sprout (for serving)
• Thai chili (for serving)
• lime (for serving)

To serve, divide the noodles, chicken, and egg between the bowls and fill up with soup. Garnish with cilantro (and bean sprouts, if desired) and extra Thai chili if desired. Serve with lime, cut into wedges. Enjoy!

Enjoy your meal!