Creamy, sweet, spicy, tangy - this Green Curry Laksa is loaded with delicious flavors! Dairy-free and gluten-free, too!
Place all the ingredients in a food processor. Grind until a smooth paste forms. Set aside.
In a large sauce pan, heat the oil. Add the curry paste and cook on low setting, stirring for 1-2 minutes or until aromatic.
Pour in the coconut milk and chicken broth and bring to a boil. Add the chicken breasts and simmer on low for about 15 minutes or until the chicken is fully cooked and tender.
Taste the soup and adjust the seasoning (use either salt, fish sauce, sugar and even some extra lime juice) as needed. The soup must be strong in flavor since noodles would be added to it.
To serve, place the cooked rice noodles into individual bowls and ladle the soup into each bowl. Top with bean sprouts, even some tofu and garnish with chopped cilantro. Serve with extra sliced lime on the side. Enjoy immediately.
Bird's eye chili, despite its size, is quite spicy so choose the heat level you can tolerate. Slice the bottom part of the lemon grass and peel off any dried layers on top before using. Keep some extra lime slices handy when serving the laksa. You can simply squeeze a few drops of fresh lime juice on the soup as you eat, if desired.