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Laksa Kelantan – Creamy Coconut Laksa
Laksa Kelantan is a special version of traditional Malaysian laksa, set apart by its creamy coconut milk base.
Laksa Kelantan – Creamy Coconut Laksa
Laura Chen
4
20 minutes
30 minutes
500
Malaysian
Main course
Laksa Kelantan is a special version of traditional Malaysian laksa, set apart by its creamy coconut milk base. It combines fresh herbs, spices and noodles in a rich, fragrant soup.
Ingredients
- 200 g rice noodles
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tbsp red curry paste
- 400 ml coconut milk
- 750 ml chicken broth
- 200 g chicken breast, cut into strips
- 100 g tofu, diced
- 100 g bean sprouts
- 2 hard-boiled eggs, quartered
- 1 lime, cut into wedges
- Fresh cilantro, to garnish
- Salt to taste
Instructions
- Prepare the rice noodles according to the package directions and set aside.
- Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for about 5 minutes, until soft.
- Add the red curry paste and cook for 1 minute, stirring.
- Add the coconut milk and chicken broth and bring to a boil.
- Add the chicken strips and tofu and simmer for about 10 minutes, until the chicken is cooked through.
- Divide the cooked noodles among soup bowls and pour the hot soup over them.
- Top with bean sprouts, hard-boiled eggs, lime wedges and fresh cilantro.
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