Rating: 4.67 stars
3 Ratings
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In this healthy curry laksa, a popular Southeast Asian noodle soup, chicken, coconut milk, tomatoes and tons of warm spices make this a flavorful favorite. While there are a lot of ingredients, the leftover soup is even better the next day for lunch.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Put onions, chiles, ginger, garlic, nuts, fish sauce, brown sugar, coriander, cumin, curry powder, turmeric, fennel and pepper in a blender. Puree until the mixture forms a paste.

  • Heat oil in a large pot over medium heat. Using a spatula, scrape in the paste and cook, stirring, until it starts to color, 3 to 5 minutes. Add broth (or stock) and chicken and bring to a simmer. Simmer, turning the chicken once or twice, for 10 minutes. Stir in coconut milk, lime juice and soy sauce and simmer for 5 minutes more.

  • Remove the chicken and shred into bite-size pieces with two forks. Add tofu, tomatoes and bean sprouts to the soup and cook for 2 minutes. Stir in the shredded chicken.

  • Meanwhile, prepare noodles according to package directions.

  • To serve, divide the noodles among 8 soup bowls. Ladle soup over them and top with egg slices, scallions and cilantro. Serve with hot sauce and lime wedges, if desired.

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Nutrition Facts

1 2/3 cup soup and 3/4 cup noodles
412 calories; protein 26g; carbohydrates 41.8g; dietary fiber 3.6g; sugars 6g; fat 16.8g; saturated fat 5.3g; cholesterol 101.3mg; vitamin a iu 499.4IU; vitamin c 13.9mg; folate 55.2mcg; calcium 173mg; iron 3.7mg; magnesium 57.4mg; potassium 585mg; sodium 714.2mg; thiamin 0.2mg; added sugar 1.1g.

4 lean protein, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein