Quick Weeknight Curry Laksa
70% asli · Malaysian-inspired
A simplified version of Curry Laksa, using pre-made paste and quicker-cooking ingredients for a flavorful meal on a busy evening.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Pre-cooked chicken strips200g
- Cooked shrimp150g
- Firm tofu, cubed200g
- Instant ramen noodles (discard seasoning)4 packs
- Coconut milk400ml
- Chicken broth600ml
- Curry laksa paste (store-bought)100g
- Garlic, minced2 cloves
- Vegetable oil1 tbsp
- Bean sprouts50g
- Fresh mint leavessmall bunch
- Chili flakesto taste
- Saltto taste
- Wateras needed
Langkah
- 1
Heat vegetable oil in a pot over medium heat. Sauté minced garlic until fragrant.
- 2
Add store-bought curry laksa paste and cook for 1 minute.
- 3
Pour in chicken broth and coconut milk. Bring to a simmer.
- 4
Add cubed tofu and simmer for 5 minutes.
- 5
Cook instant ramen noodles according to package directions (without the seasoning packet). Drain and divide among serving bowls.
- 6
Add pre-cooked chicken strips and cooked shrimp to the broth. Heat through for 2-3 minutes. Season with salt if needed.
- 7
Ladle the laksa broth with tofu, chicken, and shrimp over the noodles. Garnish with bean sprouts, fresh mint leaves, and chili flakes. Serve immediately.
