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This is a quick and easy 'cheat's' version of a classic curry laksa, perfect for a weeknight meal. By using a store-bought Thai red curry paste as a base and enhancing it with curry powder, you can create a deeply flavourful and aromatic noodle soup in about 15 minutes, complete with all your favourite toppings.
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Sauté red curry paste and curry powder in a pot with oil. → Add chicken, followed by coconut milk and chicken stock, then simmer for 5 minutes. → Add prawns, fish balls, and tofu puffs; cook for another 2-3 minutes. → Season the broth with fish sauce, sugar, and salt to taste. → Serve by ladling the broth and toppings over cooked noodles and garnish with a boiled egg, bean sprouts, and coriander.
Sauté red curry paste and curry powder in a pot with oil. → Add chicken, followed by coconut milk and chicken stock, then simmer for 5 minutes. → Add prawns, fish balls, and tofu puffs; cook for another 2-3 minutes. → Season the broth with fish sauce, sugar, and salt to taste. → Serve by ladling the broth and toppings over cooked noodles and garnish with a boiled egg, bean sprouts, and coriander.
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This recipe is a quick 'cheat's' version and uses Thai red curry paste as a convenient base. The curry powder is the key ingredient that transforms it into a laksa.
You can use any type of noodles you prefer, such as ramen, egg noodles, or rice vermicelli.
The toppings like prawns, fish balls, and tofu puffs are customizable. Feel free to use what you have available.
Always taste your broth at the end and adjust the seasoning. The balance of salty, sweet, and spicy is what makes laksa delicious.
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