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Malaysian Curry Laksa With Hokkien Noodles

Malaysian Curry Laksa With Hokkien Noodles

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Malaysian Curry Laksa With Hokkien Noodles

Recipe by Justine Schofield

pax icon 2-4 person   | time 35 minutes
 

Ingredients

  • 1 packet hokkien noodles
  • 2 tbsp olive oil
  • 1 lemongrass stalk, bruised then finely diced
  • 3 kaffir lime leaves
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 knob ginger, roughly chopped
  • 1 long red chilli, chopped into chunks
  • 1 handful Thai basil leaves
  • 2 tbsp AYAM™ Malaysian Curry Paste (Laksa)
  • 1 bunch coriander, leaves and stems separately chopped
  • ½ cup snow peas, chopped in half
  • 1 chicken breast, cut into large cubes
  • 1 packet firm tofu, diced
  • 750ml chicken stock, warm
  • 6 prawns, deveined
  • ½ cup snow peas, diced
  • Juice of ½ a lime
  • ½ can AYAM™ Coconut Cream
  • 1-2 cups bean shoots
  • 2 boiled eggs, halved
  • Deep fried shallots
 

Method

  1. Place the noodles in a large bowl and cover with boiled water to warm up for a few minutes then separate with a fork.
  2. In a large pan on medium heat with olive oil, sauté the onion, garlic, ginger, chilli, lemongrass, and kaffir lime leaves. Add the curry paste, whole Thai basil leaves, coriander stems and chicken, and stir together.
  3. Add the hot stock gradually to the pan, and stir.
  4. After a few minutes of cooking, add the prawns to cook for two minutes or until cooked to your liking. Finish with the snow peas and the chopped coriander leaves stirred through, then add the lime juice. Stir in the coconut cream.
  5. Plate up the noodles and a handful of beanshoots, then add couple of ladlefuls of laksa, top it with boiled egg, tofu, a drizzle of coconut cream and a sprinkle of deep fried shallots.