Malaysian Curry Laksa with Hokkien Noodles

Serves 2-4
Time 35 minutes


1 packet hokkien noodles
2 tbsp olive oil
1 lemongrass stalk, bruised then finely diced
3 kaffir lime leaves
1 onion, chopped
3 cloves garlic, chopped
1 knob ginger, roughly chopped
1 long red chilli, chopped into chunks
1 handful Thai basil leaves
2 tbsp Malaysian curry paste (Laksa)
1 bunch coriander, leaves and stems separately chopped
1/2 cup snow peas, chopped in half
1 chicken breast, cut into large cubes
1 packet firm tofu, diced
750mL chicken stock, warm
6 prawns, deveined
½ cup snow peas, diced
Juice of 1/2 a lime
1/2 can coconut cream
1-2 cups bean shoots
2 boiled eggs, halved
Deep fried shallots


Place the noodles in a large bowl and cover with boiled water to warm up for a few minutes then separate with a fork.

In a large pan on medium heat with olive oil, sauté the onion, garlic, ginger, chilli, lemongrass, and kaffir lime leaves. Add the curry paste, whole Thai basil leaves, coriander stems and chicken, and stir together.

Add the hot stock gradually to the pan, and stir.

After a few minutes of cooking, add the prawns to cook for two minutes or until cooked to your liking. Finish with the snow peas and the chopped coriander leaves stirred through, then add the lime juice. Stir in the coconut cream.

Plate up the noodles and a handful of beanshoots, then add couple of ladlefuls of laksa, top it with boiled egg, tofu, a drizzle of coconut cream and a sprinkle of deep fried shallots.