Laksa Soup
Spicy Malaysian coconut noodle soup with aromatic spices
Ingredients
Instructions
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Prepare the noodlesSoak the rice noodles in hot water for 10-15 minutes until soft but still firm. Drain and set aside.
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Create the soup baseHeat vegetable oil in a large pot over medium heat. Add garlic, ginger, and lemongrass, and sauté for 2 minutes until fragrant. Add the laksa paste and stir-fry for another 2 minutes until the oil separates from the paste.
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Cook the proteinAdd the sliced chicken to the pot and stir-fry for 3-4 minutes until the chicken is almost cooked through. Add the prawns and cook for another 2 minutes until they turn pink.
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Add the liquidsPour in the chicken stock and bring to a simmer. Add the coconut milk, fish sauce, and lime juice. Stir well and simmer for 10 minutes to allow the flavors to meld together.
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Prepare the garnishesWhile the soup is simmering, prepare the bean sprouts by rinsing them under cold water. Chop the coriander leaves and slice the spring onions.
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Assemble the laksaDivide the prepared rice noodles among four serving bowls. Ladle the hot soup with chicken and prawns over the noodles.
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Add the final touchesTop each bowl with bean sprouts, chopped coriander leaves, and sliced spring onions. Serve immediately while hot.
Nutritional Information
580
Calories
per serving
32
Protein
g per serving
45
Carbohydrates
g per serving
28
Total Fat
g per serving
18
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
1200
Sodium
mg per serving
15
Vitamin C
mg per serving
3.5
Iron
mg per serving
Laksa Soup is Also Known As
Curry Laksa, Nyonya Laksa, Laksa Lemak, Katong Laksa, Penang Laksa or Asam Laksa
