Laksa, Curry Laksa, Malaysian Laksa Recipe

Curry Laksa - Recipe

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500 g chicken thighs with bone or thigh fillets (cut into chunks) (substitute with the firm or fried puff tofu and mushroom for vegan)
5-6 large raw king prawns, shelled, deveined
1 medium red onion - chopped
2 cloves of garlic – minced
1-inch fresh ginger – minced or finely chopped
1 tbsp Spice Zen’s Laksa Spice Blend (adjust the amount for heat level)
2 cups chicken stock (vegetable stock for vegan option)
2 tbsp Sunflower or Peanut oil
1 tablespoon coconut sugar
400ml coconut cream or full-fat coconut milk
2 teaspoon shrimp paste (replace it with soy sauce for a vegan option)
¾ teaspoon salt to taste
1 tbsp tomato puree
300 grams fresh thin rice noodles
2 boiled eggs halved to garnish
1 tsp chilli Sambal to garnish
1 lime, for juice and garnish
Fried shallots, Vietnamese mint, red chillies, sliced diagonally and beansprouts to garnish

Heat a heavy base pan over medium heat with 2 tablespoons of oil. Add the pureed shallots, minced garlic, ginger, and sauté for 2 minutes. Add 1 tablespoon Spice Zen Laksa Spice Blend, tomato puree, shrimp paste or soy sauce and sauté for another 2 minutes. Your Laksa paste is ready!
Add stock and coconut sugar and bring it to a simmer. Add chicken pieces and simmer them in the stock for 5 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked.
Add coconut milk and simmer gently for 5 minutes or till a gentle red hue of oil comes to the surface. Stir in tofu puffs and simmer gently for another minute or until the prawns have just cooked. Stir in the juice of a half lemon in the laksa broth.
Stand fresh noodles in a large bowl for 2 minutes with enough boiling water to cover them. Drain well.
Serve the noodles with laksa in a bowl and garnish with egg halves, mint, beansprouts, fried shallots and lime wedges. Spoon in chilli sambal for a hotter option.

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500 g chicken thighs with bone or thigh fillets (cut into chunks) (substitute with the firm or fried puff tofu and mushroom for vegan)
5-6 large raw king prawns, shelled, deveined
1 medium red onion - chopped
2 cloves of garlic – minced
1-inch fresh ginger – minced or finely chopped
1 tbsp Spice Zen’s Laksa Spice Blend (adjust the amount for heat level)
2 cups chicken stock (vegetable stock for vegan option)
2 tbsp Sunflower or Peanut oil
1 tablespoon coconut sugar
400ml coconut cream or full-fat coconut milk
2 teaspoon shrimp paste (replace it with soy sauce for a vegan option)
¾ teaspoon salt to taste
1 tbsp tomato puree
300 grams fresh thin rice noodles
2 boiled eggs halved to garnish
1 tsp chilli Sambal to garnish
1 lime, for juice and garnish
Fried shallots, Vietnamese mint, red chillies, sliced diagonally and beansprouts to garnish

Heat a heavy base pan over medium heat with 2 tablespoons of oil. Add the pureed shallots, minced garlic, ginger, and sauté for 2 minutes. Add 1 tablespoon Spice Zen Laksa Spice Blend, tomato puree, shrimp paste or soy sauce and sauté for another 2 minutes. Your Laksa paste is ready!
Add stock and coconut sugar and bring it to a simmer. Add chicken pieces and simmer them in the stock for 5 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked.
Add coconut milk and simmer gently for 5 minutes or till a gentle red hue of oil comes to the surface. Stir in tofu puffs and simmer gently for another minute or until the prawns have just cooked. Stir in the juice of a half lemon in the laksa broth.
Stand fresh noodles in a large bowl for 2 minutes with enough boiling water to cover them. Drain well.
Serve the noodles with laksa in a bowl and garnish with egg halves, mint, beansprouts, fried shallots and lime wedges. Spoon in chilli sambal for a hotter option.