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Le Chaudron recipe
Laksa malaisien
Malaysian chicken coconut laksa
⏱ 45 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)fresh rice noodles
400 g (14 oz)chicken breasts, in strips
400 ml (1⅔ cups)full-fat coconut milk
1 L (4¼ cups)chicken stock
4 tbsplaksa paste
200 g (7 oz)firm tofu, cubed
200 g (7 oz)fresh bean sprouts
2hard-boiled eggs, halved
1bunch of fresh cilantro
- 400 g (14 oz) fresh rice noodles
- 400 g (14 oz) chicken breasts, in strips
- 400 ml (1⅔ cups) full-fat coconut milk
- 1 L (4¼ cups) chicken stock
- 4 tbsp laksa paste
- 200 g (7 oz) firm tofu, cubed
- 200 g (7 oz) fresh bean sprouts
- 2 hard-boiled eggs, halved
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Fry the laksa paste in the pot with a little oil for 2 minutes.
- Gradually stir in the chicken stock to dissolve the paste.
- Add the coconut milk and bring to a gentle simmer — don’t boil or it will split.
- Add the chicken and tofu and cook over low heat for 15 minutes.
- Meanwhile, cook the noodles in boiling water for 3 minutes, drain and rinse under cold water.
- Divide the noodles between bowls and ladle over plenty of hot broth.
- Top with bean sprouts, egg halves and chopped cilantro.
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