Measurements

• 200g rice noodles
• 400ml coconut milk
• 200g chicken breast
• 150g shrimp
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 100g bean sprouts
• Fresh cilantro, mint, and basil leaves for garnish
• 2 tbsp chili paste
• 3 cloves garlic
• 1 tbsp ginger
• 1 onion
• 1 stalk lemongrass
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp sugar
• Salt to taste
• 2 tbsp oil

Preparation Method

• Soak the rice noodles in warm water for about 15 minutes or until they are soft.
• Drain and set aside.
• Heat oil in a large pot over medium heat.
• Add the onions, garlic, ginger, and lemongrass.
• Sauté until fragrant.
• Add the turmeric, coriander, and cumin to the pot.
• Stir well to combine with the aromatics.
• Add the chicken slices to the pot and cook until they are no longer pink.
• Pour in the coconut milk and bring to a simmer.
• Add the shrimp and cook until they turn pink and are cooked through.
• Stir in the fish sauce, lime juice, chili paste, and sugar.
• Adjust seasoning with salt to taste.
• Add the soaked rice noodles and bean sprouts to the pot.
• Stir gently to combine and heat through.
• Serve the laksa hot, garnished with fresh cilantro, mint, and basil leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.