Ingredients
Scale
- 1 pound chicken thighs
- Salt, to taste
- 1 stalk lemongrass, bruised
- Water, as needed
- 8 ounces prawns, peeled and deveined
- 5 cups of poaching liquid (water + chicken broth)
- 4 tablespoons laksa paste
- 1 can (14 ounces) coconut milk
- 1 teaspoon chicken stock powder
- 8 ounces rice vermicelli noodles
- 8 ounces yellow egg noodles
- 1 cup bean sprouts
- 1 bunch mint leaves
- 2 medium free-range eggs, soft or hard-boiled, peeled and halved
- 4 lime wedges
- 4 teaspoons shrimp chili oil
- Crispy shallots, for serving
Instructions
- Rub chicken thighs with salt and let sit for 20 minutes.
- Poach chicken in water, salt, and lemongrass for 15-20 minutes.
- Shred the chicken, then poach prawns in the same liquid.
- Add laksa paste, coconut milk, and chicken stock powder to the broth.
- Soak vermicelli and bean sprouts in boiling water.
- Assemble bowls with noodles, chicken, prawns, mint, and eggs.
- Strain broth and pour over assembled noodles.
- Top with lime, shrimp chili oil, and crispy shallots.
Notes
Use fresh ingredients for optimal flavor.
Adjust laksa paste based on your spice preference.
Poaching ensures the chicken enhances the broth’s taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Malaysian
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg