Malaysian Curry Laksa

Name: Malaysian Curry Laksa
Ingredients: 150g dried vermicelli – soak for 20 mins in cold water; 400 yellow/Hokkien noodles; 100g bean sprouts; 6pcs tofu puffs – cut into halves; 80g shallots; 2 cloves garlic; 10 dried chillies, deseeded and soaked; 1 stalk lemongrass (white part only); 5g ginger; 30g fish curry powder; 50 ml oil; All the spice paste; 1 chicken breast; 800ml prawn stock/chicken stock; 250ml coconut milk; 1 blade pandan leaf (knotted); Salt to taste; 100g shallots; 20g dried chillies, deseeded and soaked; 70g fresh red chillies; 5 tbsp oil; ¼ cucumber – julienne; 1 bunch mint leaves; Lime wedges

asianinspirations.com.au

Indulge in the aromatic flavors of Malaysian Curry Laksa, a spicy coconut curry noodle soup packed with tender chicken, prawns, fried tofu…

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