Name: Laksa (Malaysian Noodle Soup) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Malaysian
Ingredients: 2 tbsp Red curry paste; 1 tsp Turmeric powder; 1 tsp Ground coriander; 1/2 tsp Cumin powder; 1 tbsp Vegetable oil; 1 Yellow onion-chopped; 2 cloves Garlic-minced; 4 cups Chicken broth; 1 can (13.5 oz) Coconut milk; 2 tbsp Soy sauce; 1 tbsp Brown sugar; 1 tbsp Lime juice; 1 lb Chicken thighs-cut into bite-sized pieces; 8 oz Rice noodles-cooked according to package directions; 1 cup Bean sprouts; 1/2 cup Fresh cilantro-chopped; 1 Lime-cut into wedges; 1 Green Onion-sliced

Recipe tier

A simplified version of the classic Malaysian noodle soup, using readily available ingredients for a quick and flavorful meal.

Total 45 min

Serves 6

Steps 9

Ingredients 18

Soundtrack the cook

Slow simmer · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Curry Paste
2 tbsp 30 mL Red curry paste
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Ground coriander
tsp 2.5 mL Cumin powder
Soup Base
1 tbsp 15 mL Vegetable oil
1 1 Yellow onion-chopped
2 cloves 2 cloves Garlic-minced
4 cups 950 mL Chicken broth
1 can (13.5 oz) 400 mL Coconut milk
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Brown sugar
1 tbsp 15 mL Lime juice
Chicken
1 lb 450 g Chicken thighs-cut into bite-sized pieces
Noodles & Toppings
8 oz 225 g Rice noodles-cooked according to package directions
1 cup 60 g Bean sprouts
cup 30 g Fresh cilantro-chopped
1 1 Lime-cut into wedges
1 1 Green Onion-sliced

Equipment

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Instructions

🎙️ Cook with voice coach

In a small bowl, combine all Curry Paste ingredients. Set aside.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
Add the Curry Paste mixture to the pot and cook for 2 minutes, stirring constantly, until fragrant.
Add the chicken pieces and cook until browned on all sides.
Pour in the chicken broth and coconut milk. Bring to a simmer.
Stir in the soy sauce and brown sugar. Simmer for 15 minutes, or until the chicken is cooked through and tender.
Stir in the lime juice.
Divide the cooked rice noodles among bowls. Ladle the soup over the noodles.
Garnish with bean sprouts, fresh cilantro, sliced green onion and lime wedges. Serve immediately.