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Laksa Ayam Recipe

Malaysian · Soup · 60 min total

A fragrant and spicy Malaysian coconut curry noodle soup with tender chicken, perfect for a comforting meal.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp laksa paste
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 lb boneless, skinless chicken thighs
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 8 oz dried rice vermicelli noodles
• 2 cups bean sprouts
• 2 hard-boiled eggs, halved
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
2. Add laksa paste, turmeric, coriander, and cumin; cook for 1 minute until fragrant.
3. Pour in chicken broth and coconut milk; stir to combine. Add chicken thighs, fish sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
4. Remove chicken from pot and shred with two forks. Return shredded chicken to the soup.
5. Meanwhile, cook rice vermicelli noodles according to package directions. Drain and divide among bowls.
6. Ladle soup over noodles. Top with bean sprouts, hard-boiled egg halves, and cilantro. Serve with lime wedges.

Tips

• For extra heat, add sliced red chili or sambal oelek.
• Store leftovers separately: noodles and soup in airtight containers in the fridge for up to 3 days.

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