Luxurious Gluten-Free Malaysian Brunch: Coconut Laksa Noodle Bowl with Grilled Satay Chicken and Soft-Boiled Egg

Allergens

None (check labels for hidden allergens in curry paste)

Ingredients

• 200g rice noodles (gluten
• free)
• 400ml coconut milk
• 2 cups chicken broth (gluten
• free)
• 2 tbsp red curry paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tsp tamarind paste
• 2 boneless, skinless chicken breasts
• 4 large eggs
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1 lime, wedged
• Salt and pepper, to taste

Instructions

1. In a large pot, bring coconut milk and chicken broth to a simmer. Add red curry paste, palm sugar, fish sauce, and tamarind paste, stirring well to combine. Season with salt and pepper, to taste.
2. Add rice noodles to the pot and cook according to package instructions until al dente.
3. Preheat a grill or grill pan to medium high heat. Season chicken breasts with salt and pepper, then grill until cooked through, approximately 5 7 minutes per side. Remove from heat and let rest for a few minutes before slicing into strips.
4. In a small saucepan of boiling water, cook eggs for exactly 6 minutes for soft boiled perfection. Remove from heat, cool in an ice bath, then peel and halve.
5. Divide noodles among two large bowls, ladle coconut laksa broth over the top, and garnish with sliced chicken, bean sprouts, cilantro leaves, and soft boiled egg halves. Serve immediately with lime wedges on the side.

Chef’s Insight

To deepen the aroma, add kaffir lime leaves during cooking and remove before serving. - For added umami flavor, add a splash of gluten-free soy sauce or coconut aminos.

Notes

For a more authentic experience, use Thai red curry paste or Malaysian laksa paste. - Adjust the spice level according to personal preference by using less or more red curry paste and sriracha sauce.