Laksa - Malaysian Coconut Curry Soup

Ingredients

Objects

Instructions

1. Cook Rice Noodles according to directions
2. Heat Oil in large pot (medium). Add Laksa Paste. Stir constantly (3 min).
3. Add Chicken Broth, Kefir Lime Leaves, Salt, and Brown Sugar. Simmer.
4. Add Chicken. Simmer (5 min). Add Shrimp. Simmer (3 min). Add Coconut Milk. Reheat. Remove from heat.
5. Add Lime Juice/Limes’ Juice, Fish Sauce. Taste, if too “fishy” add extra Lime Juice

Eating Now

1. Blanch noodles in boiling water.
2. Divide noodles between bowls (0.25 lb, 113 g).
3. Add shrimp (2 oz, 57 g) and chicken (3 oz, 85g) to bowl.
4. Add soup to bowls (6 oz, 117 g). Add optional ingredients on top.

Prep for Eating Later

1. Blanch noodles in boiling water.
2. Divide noodles into balls (0.25 lb, 113 g).
3. Wrap balls with parchment paper. Store in container in fridge.
4. Separate Chicken and Shrimp form soup
5. Store soup in different container in fridge. (If storing for more than 1 week, store in freezer)
6. Store Chicken and Shrimp together in different container in fridge. (If storing for more than 1 week, store in freezer)

Eating Later

1. If frozen defrost in fridge for 1 day.
2. Remove parchment paper form noodle ball. Place ball in bowl.
3. Add shrimp (2 oz, 57 g) and chicken (3 oz, 85g) to bowl.
4. Add cold soup (6 oz, 117 g) to bowl.
5. Microwave (high, 7min).
6. Add optional ingredients.

• Malaysian
• Soup
• Shrimp
• Chicken