A quicker and easier version of the delicious Malaysia red curry laksa. Only takes 20 minutes to cook and uses easier-to-find ingredients. Although this is a quick version but it is still preserving the wonderful essence of curry laksa flavours. Yum!
Heat some oil in a pot on medium heat. Add in lemongrass, garlic and ginger. Cook until garlic and ginger turn golden brown.
Add in red curry paste, cayenne pepper powder and water. Mix well and continue cooking for 1 minute. Then add in fish stock and chicken. Stir and leave to simmer for 10 minutes.
Finally add in shrimps, coconut milk, sugar, lime juice and stir everything together. Turn the heat off when the shrimps are fully cooked.
Note: add some fish sauce if in need of salt
The Condiments (Optional)
While the broth is cooking, prepare the condiments. Shallow fry tofu, slice and set aside. Make 6 ½ minutes eggs, peel and set aside. Cook noodles according to package instructions, set aside.
How To Serve
Place some cooked noodles in a bowl. Ladle in some broth (discard the lemongrass pieces) together with chicken pieces and shrimps. Place half an egg, some sliced fried tofu, coriander leaves, sambal and lime wedges. Serve hot, enjoy!