Noodle Soup With Chicken, Shrimp And Tofu Recipe

Name: Noodle Soup With Chicken, Shrimp And Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp oil; 7 oz packet firm tofu, drained, cubed; 6 oz jar laksa (or other curry) paste; 1 lb boneless chicken thighs, trimmed, sliced; 2 cups water; 14 oz can coconut milk; 12 None raw shrimp, peeled, deveined, tails intact; 1 lb hokkien noodles, canton noodles, or spaghetti; 3 1/2 oz mung bean or cellophane noodles; 1 1/2 cups bean sprouts; 2/3 cup cilantro leaves; 3/4 cup fried shallots or onions; None None Lime wedges, sliced chiles, to serve

Servings: persons

2 tbsp oil
7 oz packet firm tofu, drained, cubed
6 oz jar laksa (or other curry) paste
1 lb boneless chicken thighs, trimmed, sliced
2 cups water
14 oz can coconut milk
12 None raw shrimp, peeled, deveined, tails intact
1 lb hokkien noodles, canton noodles, or spaghetti
3 1/2 oz mung bean or cellophane noodles
1 1/2 cups bean sprouts
2/3 cup cilantro leaves
3/4 cup fried shallots or onions
None None Lime wedges, sliced chiles, to serve

1
Heat oil in a wok or large saucepan on high. Cook tofu, turning, for 2-3 mins, until golden. Drain on paper towel.
2
Add laksa paste to same pan. Cook, stirring, for 1-2 mins, until fragrant.
3
Stir chicken into paste. Cook for 4-5 mins, until cooked through. Stir in water and coconut milk. Bring to a boil on high. Reduce heat to low and simmer for 2 mins.
4
Mix in shrimp. Simmer for 2-3 mins, until they change color.
5
Meanwhile, cook noodles according to package instructions. Drain well.
6
Divide noodles and tofu between 4 serving bowls. Top with chicken and shrimp mixture. Serve topped with bean sprouts, cilantro, and fried shallots. Accompany with lime wedges and sliced chiles.

1164

kcal

Calories

Fat

113

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp oil, 7 oz packet firm tofu, drained, cubed, 6 oz jar laksa (or other curry) paste, 1 lb boneless chicken thighs, trimmed, sliced, and more.

Yes, Noodle Soup With Chicken, Shrimp And Tofu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Noodle Soup With Chicken, Shrimp And Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions