Felix’s Original Chicken Curry Laksa

It was a heavy, tepid evening. I was listlessly gathering the laundry which had dried crisply in the sweltering afternoon heat (I love sun dried laundry). Like a splash of water on hot sand, I suddenly craved the spiciness of Malay laksa.  You know what they say about spicy foods cooling you down on a hot day? (Read more here). Perhaps that’s what was going on. Laundry hurriedly folded and put away, I ploughed through my pantry and refrigerator to see if I could satisfy the unusual craving. I wanted the spicy, creamy soup, and I wanted it fast. That day, the laksa gods were smiling upon me. I had a packet of pre-made Malay Curry laksa paste! However, I had to seriously improvise. There was fried bean curd and some leftover chicken – check. In the vegetable department, I only had some cabbage and carrots, no bean sprouts which traditionally goes with this laksa. The Yakisoba noodles which I’d bought to cook Hokkien Mee with got conscripted for laksa instead. In the end, the taste-testers at home gave it a two-thumbs up and my craving was more than satiated. This one was definitely making it onto my recipe list.

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Felix’s Original Chicken Curry Laksa

• ½ chicken breast
• ½ cabbage, shredded
• 1 carrot, sliced
• 2-4 eggs, hard boiled

• 2 cups fried bean curd (‘tau pok’), ready-made in 1″ cubes
• 1 packet Yakisoba noodles, cooked according to instructions (I like the Twin Marquis brand)
• 1 packet Malaysian Kari Chicken (I like the Tean’s Gourmet brand)
• 4 oz/100 ml coconut milk

Related links

• Malaysian Laksa (cheat’s laksa) by Aryan Mansor
• Laksa Soup by Sylvia Fountaine of Feast Catering Co.
• Curry Laksa (Curry Mee) by Linda
• My Awesome Vegan Laksa by Chris