Back to 4 servings broth 2 tablespoons vegetable oil 0.5 cup shallots, finely chopped, or red onion 4 cloves garlic, minced 1 tablespoon ginger, grated 1 stalk lemongrass, white part, finely chopped 2 tablespoons Malaysian curry laksa paste or red curry paste 1.5 teaspoons curry powder, Madras-style if available 0.5 teaspoon turmeric, ground 1 tablespoon sambal oelek, adjust to taste 6 cups unsalted chicken or vegetable stock, season with salt at the end 1 can (14 oz / 400 ml) full-fat coconut milk, added off the heat 2 tablespoons fish sauce, to taste 1 teaspoon palm sugar, or brown sugar 1 tablespoon lime juice, plus wedges to serve protein 1 pound boneless chicken thighs, thinly sliced, or raw medium shrimp, peeled toppings 8 ounces king oyster mushrooms, torn into strips 1 large Japanese eggplant, cut into thin strips 12 fried tofu puffs, halved noodles 12 ounces Chinese egg noodles or ramen, or rice vermicelli for gluten-free garnish 1 cup bean sprouts 0.25 cup cilantro leaves 2 bird's eye chilies, thinly sliced 2 limes, cut into wedges
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pour the oil into a large pot set over medium heat. Add the shallots and cook, stirring now and then, for 4 minutes, until they turn soft, translucent and aromatic.2 Step 2: Stir in the garlic, ginger and lemongrass, then add the laksa paste, curry powder, turmeric and sambal oelek. Cook for 2 minutes, stirring constantly, until fragrant and darkened. Do not let the sugars burn.3 Step 3: Add the palm sugar, lime juice and stock, then raise the heat to high and bring to a boil.4 Step 4: Add the chicken or shrimp and mushrooms and simmer for 5 minutes, until the chicken is cooked through and no longer pink, or the shrimp turn pink and opaque.5 Step 5: Meanwhile, cook the noodles according to the package directions until al dente, then drain and divide among four bowls.6 Step 6: Turn off the heat, stir in the coconut milk and fish sauce, and taste; add salt if needed. Keep warm without boiling.7 Step 7: Fry the eggplant strips and tofu puffs in a little oil until golden and crisp, about 4 minutes, then drain on a wire rack.8 Step 8: Ladle the broth over the noodles and top with the protein, mushrooms, eggplant and tofu puffs. Garnish with bean sprouts, cilantro, sliced chilies and lime wedges.getsaucepan.com/r/6a1c3c99-7ef8-5ca9-b445-c2284b6d16bd
Cook this in Saucepan Curry Laksa as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
