Malaysia · Chicken · No. 124
Malaysian-Style Coconut Laksa
A single portion of Malaysian cooking, ready in 18 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Soak the rice noodles in boiling water for 5 minutes, then drain.
- 2
Fry the chicken with the curry paste and chilli flakes in a splash of oil over medium-high heat for 5–6 minutes.
- 3
Pour in the coconut milk and 100ml water, and simmer for 3 minutes.
- 4
Season to taste, then stir in the noodles and beansprouts and warm through, then add the fish sauce and a squeeze of lime to serve.
