Quick & Spicy |Coconut Chicken |Noodle Soup
Sometimes, all you need is a fragrant, comforting bowl of laksa that tastes like it’s been simmering for hours – even though it only takes 10 minutes, thanks to our Rempapa Peranakan Turmeric & Lemongrass Spice Paste and quick-cook ingredients.
Serves 2
Fresh Ingredients
2 handfuls of leftover chicken
1 boiled egg, halved
Fresh herbs such as coriander, Thai basil, or mint
From The Pantry
2 nests of dried rice vermicelli noodles
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass Spice Paste
2 tbsp neutral oil
200ml coconut milk
250ml water or Freja Chicken Bone Broth
2 tsp fish sauce (optional)
Method
Prepare the noodles: Pour boiling water over the rice vermicelli noodles, cover, and let them soak until softened.
Cook the spice paste: While the noodles are soaking, heat the neutral oil in a medium saucepan over medium heat. Fry the Rempapa Peranakan Turmeric & Lemongrass Spice Paste until it becomes very fragrant, about 2-3 minutes.
Make the broth: Stir in the coconut milk and water/broth, then bring the mixture to a gentle boil. Season the broth with fish sauce to taste.
Add your toppings: Add chicken to the broth now and simmer until cooked through, about 3-4 minutes.
Assemble the laksa: Drain the noodles and divide them between two bowls. Pour the hot curry laksa broth over the noodles.
Garnish and serve: Top each bowl with half a boiled egg, fresh herbs, and a dollop of Yep Chilli Crisp for extra heat. Enjoy!
