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A rich, spicy coconut curry broth swimming with thick rice noodles, chicken shreds, tofu puffs, cockles, and bean sprouts — topped with a swirl of sambal and fragrant laksa leaves.
Ingredients
400g thick rice vermicelli
300g chicken thigh, poached and shredded
200g tofu puffs, halved
100g cockles, blanched
150g bean sprouts
400ml coconut milk
4 tbsp laksa paste (dried chilies, shallots, lemongrass, galangal, turmeric, belacan)
1L chicken stock
2 tbsp vegetable oil
Laksa leaves (Vietnamese mint)
Sambal
Lime wedges
Instructions
1
Blend soaked dried chilies, shallots, lemongrass, galangal, turmeric, and belacan into a smooth laksa paste.
2
Fry the paste in oil over medium heat for 5-7 minutes until fragrant and oil separates.
3
Pour in chicken stock and coconut milk. Bring to a simmer and cook for 15 minutes.
4
Blanch rice vermicelli and bean sprouts separately. Divide among bowls.
5
Ladle the hot curry broth over the noodles. Top with shredded chicken, tofu puffs, and cockles.
6
Garnish with laksa leaves, a spoonful of sambal, and lime wedges.
Did You Know?
Penang's assam laksa and KL's curry laksa are so different they sparked a friendly national rivalry — both sides insist theirs is the "real" laksa.