Sanjeev Kapoor's Family Laksa Recipe

Step 1: Prepare Eggs

Place 4 eggs in a pot of water and bring to a boil. Hard-boil for 10-12 minutes. Once cooked, remove from heat and cool.

Step 2: Prepare Noodles

In a separate pot, boil water and cook the Laksa noodles (or thin rice noodles) according to package instructions until al dente. Drain and set aside.

Step 3: Prepare Garnishes

Thinly slice the cucumber. Cut the limes into wedges. Separate the white and green parts of the spring onions; chop both.

Step 4: Sauté Laksa Paste

Heat a pan over medium heat. Add the Laksa paste and sauté for 1-2 minutes until fragrant.

Step 5: Cook Chicken

Add the cubed boneless chicken to the pan with the Laksa paste. Cook until the chicken is lightly browned and coated with the paste.

Step 6: Build the Broth

Add the white parts of the chopped spring onions to the pan. Pour in 2 cups of hot water and bring the mixture to a simmer.

Step 7: Season the Broth

Stir in 1 teaspoon of stock powder and salt to taste. Let it simmer for 5 minutes.

Step 8: Add Coconut Milk

Pour in the coconut milk and stir well. Bring the Laksa broth back to a gentle simmer, but do not boil.

Step 9: Assemble Laksa Bowls

Place a portion of cooked noodles into each of the four serving bowls.

Step 10: Add Broth and Chicken

Ladle the hot Laksa broth with chicken over the noodles in each bowl.

Step 11: Garnish and Serve

Halve the hard-boiled eggs and place two halves in each bowl. Arrange sliced cucumber, bean sprouts, chopped green spring onions, and a few mint leaves on top. Serve immediately.

• To easily extract juice from a lime wedge, insert a fork into the cut side and squeeze.

• To check if an egg is hard-boiled, spin it on a flat surface; a hard-boiled egg will spin smoothly, while a raw or soft-boiled egg will wobble.

• For a vegetarian version, omit chicken and add extra vegetables like tofu, mushrooms, or bell peppers.

• Prawns can be used instead of or in addition to chicken.

• If pre-made Laksa paste is unavailable, a homemade paste can be made using red curry paste, coriander, cumin, turmeric, and peanut butter/powder.