Malaysian Curry Laksa in a pack

There are so many variations of Laksa in Malaysia. There is Assam laksa, Johor Laksa, Sarawak laksa, Curry laksa etc. Every state or every hawker stalls probably has a different twist to this Spicy Noodle Soup delicacy in Malaysia.

Curry laksa (in many places referred to simply as “laksa”) is a coconut-based creamy curry soup filled with many condiments and added with yellow noodles or vermicelli.

For me, I love Curry Laksa. It must be the one that is infused with curry flavours. It is almost like creamy curry chicken broth but diluted as soup base. And then topped with curry chicken or steamed chicken breast, hard boiled eggs and dried tofu. Oh yeah, the dried tofu is just decorative piece for me ( I don't like tofu!!) cos I know you must have dried tofu in curry laksa. The tofu will usually be passed on to my dearest family and friends who is seated beside me and they will gladly take it before giving me that "you are so missing out" look.

I am a simple eater, easily satisfied with my noodles in curry broth with chicken and egg. If the curry laksa broth is good, I can literally to slurp down every drop of it.

I made sure I brought my stocks of instant curry laksa packets from Malaysia. I think this brand Tean's Gorumet is still the best and probably closest to a good laksa but definitely nothing near authentic cooked laksa. Beggars can't be choosers. For instant quick fix, an instant pack is a saviour! Time to dress up my Curry Laksa!



Simple Ingredients :
1. 1 packet of Tean's Gourmet Malaysian Traditional Curry Laksa
2. 1 pound of chicken breast
3. 12-16 pcs of dried tofu (Tauhu Pok)
4. 12 strands of long beans
5. 4 hard boiled eggs
7. 1 can of 150ml coconut milk
8. 60gm of Bean sprouts
9. 600gm of yellow noodles or vermicelli.
10. Cockles (Optional - for those who like cockles, please do add. I don't take cockles)

Simple Steps :
1. Firstly, boil your eggs in hot boiling water for 5 - 7 minutes and turn off the gas and let the eggs sit for at least 10 minutes.

2. Meanwhile, start another pot of 1500ml of boiling water. If you are not too particular about the texture of the chicken, I usually will put in the whole chicken breast in the hot water and boil for 10 minutes till cooked. I will then remove from water and let it sit for 10 minutes before I slice to thin pieces. 2 reason why I do this - 1) It is faster (though the chicken may end up tough if boiled for too long) 2) I use the water that boiled the chicken as broth for my laksa soup. If you want to control the tenderness of the chicken meat, slowly poached it and don't let the hot water be boiling it.

3. Next, Mix 1 packet of Tean's Gourmet Curry Laksa Paste in boiling chicken broth water.



4. Add in 150ml thick coconut milk. Bring to a quick boil and switch to low fire. Add in the fried tofu.

5. Blanch 600g fresh yellow noodles or vermicelli and 60g bean sprouts in another pot of water.

6. Divide into 4 bowls. Place noodles and bean sprouts and green beans in the bowl,then add the sliced chicken breast and hard boiled eggs on top. Pour the hot steaming curry laksa into bowl with the fried tofu.



7. If you like spice, you can add more chilli sambal and also lime juice for the slight kick.