A fragrant and creamy chicken laksa soup rich with coconut cream, aromatic curry paste, and tender chicken breasts, served over rice vermicelli and garnished with fresh bean sprouts, coriander, and red chili for a subtle kick.
Ingredients extracted via AI
2 ČL oil400 g chicken breasts3 PL curry paste500 ml chicken broth400 ml coconut cream200 g vermicelli noodlesbean sproutscorianderred chili pepper
Procedure generated via AI
Heat a wok over high heat in the morning.
Add 2 teaspoons of oil to the hot wok.
Cut 400 g of chicken breast into pieces and add them to the wok.
Add 1 tablespoon of curry paste and quickly sear the chicken for about 60 seconds to seal it.
Remove the chicken from the wok, place it on a plate, and cover it.
Add approximately 1 cup of curry paste—including the 1 tablespoon used earlier plus 2 additional tablespoons—to the wok and stir.
Pour in 500 ml (2 cups) of chicken broth and 400 ml of coconut cream or coconut milk, then mix well.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer gently for 5 minutes.
Add the seared chicken back into the soup and cook over low to medium-low heat for 5 to 7 minutes, until the chicken is fully cooked, which may take up to 10 minutes.