Malaysia · Chicken · No. 124
Malaysian-Style Coconut Laksa
A single portion of Malaysian cooking, ready in 18 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Soak the rice noodles in boiling water for 5 minutes, then drain.
- 2
Fry the chicken with the curry powder and chilli flakes in a splash of oil over medium-high heat for 5–6 minutes.
- 3
Pour in the coconut milk and 100ml water, and simmer for 3 minutes.
- 4
Taste and adjust the seasoning.
- 5
Stir in the noodles and beansprouts, warm through and serve.
