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Malaysian Curry Laksa | Spicy & Warming
(0)
35 min
Quick
Knuspr-Küche
Die malaysische Curry-Laksa vereint zartes Hähnchenbrustfilet, samtige Kokosmilch und aromatische Curry-Gewürze zu einer wärmenden Nudelsuppe. Mit feinen Reisnudeln, knackigen Sprossen und frischen Kräutern ist sie das perfekte Wohlfühlessen für den Herbst – aromatisch, cremig und im Handumdrehen zubereitet.
Ingredients
Preparation method
Preparation
Peel and finely chop the ginger and garlic cloves. Pat the chicken breast fillet dry and cut into thin, bite-sized strips. Boil the eggs in boiling water for approx. 6 to 7 minutes until soft-boiled, rinse in cold water, peel, and halve. Quarter the lime.
Cooking the Laksa Broth
Heat the vegetable oil in a large pot. Sauté the red curry paste along with the chopped garlic and ginger over medium heat for about 1 to 2 minutes until fragrant.
Deglaze with the chicken broth and creamy coconut milk. Bring the soup to a boil and stir in the fish sauce. Add the chicken strips and simmer gently over medium heat for about 8 to 10 minutes until the chicken is tender and cooked through.
Chef's tip
For those who like it extra aromatic and spicy, drizzle the finished laksa with a little chili oil or sprinkle fresh chili rings over it.
For an even more intense flavor, a stalk of lemongrass can be lightly bruised and simmered in the broth.
35 min
Under an hour
