Malaysian Laksa
Spicy coconut noodle soup with seafood and aromatic herbs
Ingredients
Instructions
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Prepare the noodlesPlace the rice vermicelli in a large bowl and cover with hot water. Let soak for 10-15 minutes until soft. Drain well and set aside.
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Make the laksa brothHeat vegetable oil in a large pot over medium heat. Add laksa paste and stir-fry for 2-3 minutes until fragrant. Add lemongrass and kaffir lime leaves, and continue to stir for another minute.
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Build the soup basePour in the chicken stock and bring to a gentle boil. Reduce heat to simmer for about 5 minutes to let the flavors infuse. Add coconut milk, fish sauce, and palm sugar. Stir well and simmer for another 5 minutes.
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Cook the proteinsAdd the seafood mix and tofu cubes to the simmering broth. Cook gently for 5-7 minutes until the seafood is just cooked through. Be careful not to overcook the seafood.
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Assemble the laksaDivide the soaked noodles among four serving bowls. Ladle the hot laksa broth with seafood and tofu over the noodles. Top with bean sprouts.
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Garnish and serveGarnish each bowl with fresh coriander, mint leaves, and sliced red chilies if desired. Serve immediately with lime wedges on the side for squeezing over the soup.
Nutritional Information
520
Calories
per serving
28
Protein
g
45
Carbohydrates
g
25
Total Fat
g
18
Saturated Fat
g
4
Fiber
g
8
Sugar
g
1280
Sodium
mg
18
Vitamin C
mg
3.5
Iron
mg
Malaysian Laksa is Also Known As
Curry Laksa, Laksa Lemak, Nyonya Laksa, Penang Laksa or Katong Laksa
