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malaysian-curry-laksa-recipe

Malaysian Curry Laksa Recipe

A delicious and spicy Malaysian noodle soup that's perfect for any meal.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 200 g Rice noodles
  • 400 ml Coconut milk
  • 500 ml Chicken stock
  • 200 g Chicken breast, sliced
  • 100 g Shrimp, peeled and deveined
  • 2 tablespoon Curry paste
  • 1 tablespoon Fish sauce
  • 1 tablespoon Sugar
  • 1 Lime, cut into wedges
  • 1 cup Bean sprouts
  • 1 Fresh cilantro, chopped

Instructions 

  1. 1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. 2. In a large pot, heat the curry paste over medium heat until fragrant.
  3. 3. Add the chicken stock and coconut milk to the pot. Bring to a simmer.
  4. 4. Add the chicken and shrimp to the pot. Cook until the chicken is cooked through and the shrimp is pink.
  5. 5. Stir in the fish sauce and sugar. Adjust seasoning to taste.
  6. 6. Divide the cooked noodles between bowls. Ladle the soup over the noodles.
  7. 7. Top with bean sprouts, cilantro, and lime wedges. Serve hot.

Nutritional Value

Calories: 450kcal | Carbohydrates: 50g | Protein: 25g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 1200mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Curry Laksa, Noodle Soup
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