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–+ servings

Green Curry Laksa

Manila Spoon
Creamy, sweet, spicy, tangy - this Green Curry Laksa is loaded with delicious flavors! Dairy-free and gluten-free, too!
5 from 7 votes
Print Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine Asian, Malaysia, Singapore
Servings 6 Servings

Ingredients
 

For the Curry Laksa Paste

  • 3 cloves Garlic, peeled
  • 2 tablespoons freshly grated Ginger
  • 1-2 red Chili (Bird's Eye), fresh
  • 1 stalk Lemon Grass, finely chopped
  • 20 pieces Cashew Nuts or Almonds
  • 1 1/2 tablespoons brown Sugar
  • 2 teaspoons ground Turmeric
  • 1 teaspoon ground Coriander
  • 2 tablespoons Fish Sauce
  • Juice from 1 large Lime or 2 small ones

For the Soup

  • 2 tablespoons Oil
  • 2 (14 oz) cans Coconut Milk
  • 3 pieces Chicken breasts, boneless, skinless and cut into bite-size chunks
  • 1 (14 oz) can Chicken broth
  • Salt, to taste
  • 1 pack (12-14 oz) Rice noodles, cooked
  • 1 pack Bean sprouts
  • A Handful Cilantro leaves, chopped

Instructions
 

For the Curry Laksa Paste

  • Place all the ingredients in a food processor. Grind until a smooth paste forms. Set aside.

For the Soup

  • 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.

Notes

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.
 
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