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Malaysian Laksa with Tofu and Chicken | Spicy Noodle Soup
(0)
30 min
Quick
Gurkerl Küche
Eine herrlich aromatische südostasiatische Nudelsuppe: Zartes Hendl und knusprig angebratener Tofu in einer cremigen Kokos-Curry-Brühe mit Reisnudeln, knackigem Pak Choi und frischen Kräutern.
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized strips. Press the tofu well with paper towels and cut into approx. 1.5 cm cubes. Wash the pak choi, cut the leaves in half or quarters lengthwise. Rinse the lime with hot water and cut into quarters.
Soak or cook the rice noodles briefly in hot water according to package instructions, then rinse with cold water and drain.
Preparing the Laksa
Heat 1 tbsp vegetable oil in a large pot. Fry the tofu cubes all over for approx. 4-5 minutes until golden brown and crispy, remove and set aside.
Chef's tip
For extra crispiness, the tofu can be baked in the oven at 200 °C top/bottom heat for approx. 15 minutes until golden brown before frying.
If you prefer it even spicier, garnish the finished laksa with freshly sliced red chili rings.
Ingredients
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