Rice noodles in a rich, creamy coconut curry broth laced with galangal and lemongrass, topped with shredded chicken, shrimp, and fresh herbs.
Ingredients
400g thick rice noodles
300g chicken breast
200g shrimp, peeled
400ml coconut milk
800ml chicken stock
6 dried chillies, soaked
8 shallots
4 cloves garlic
3 stalks lemongrass
5cm galangal
2 tbsp ground coriander
1 tsp turmeric
2 tbsp vegetable oil
Bean sprouts
Vietnamese mint
Hard-boiled eggs, halved
Lime wedges
Salt and sugar
Instructions
1Blend shallots, garlic, soaked chillies, lemongrass, galangal, coriander, and turmeric into a smooth paste.
2Heat oil and fry the paste for 5-7 minutes until deeply fragrant and the oil separates.
3Add chicken stock and coconut milk, bring to a gentle simmer.
4Poach chicken breast in the broth for 15 minutes until cooked. Remove and shred.
5Add shrimp to the broth and cook for 3 minutes until pink.
6Divide noodles among bowls, ladle broth over, and top with shredded chicken, shrimp, bean sprouts, herbs, egg halves, and lime wedges.
Did You Know?
Bruneian laksa vendors start preparing their broth before dawn — the best versions have simmered for hours, developing an incredibly complex depth of flavor.