Malaysian Laksa Soup
Spicy coconut noodle soup with aromatic herbs and seafood
Ingredients
Instructions
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Prepare the noodlesSoak the rice noodles in hot water according to package instructions until tender, usually 5-8 minutes. Drain, rinse under cold water and set aside.
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Make the laksa brothHeat the vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant. Pour in the coconut milk and chicken stock, bring to a gentle simmer, and cook for 10 minutes.
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Cook the proteinsAdd the seafood and tofu to the simmering broth. Cook for 3-5 minutes until the seafood is just cooked through. Be careful not to overcook the seafood.
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Season the soupAdd the fish sauce, palm sugar, and lime juice to the broth. Taste and adjust the seasoning if needed, balancing the sour, sweet, and salty flavors characteristic of laksa.
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Prepare the garnishesBlanch the bean sprouts in boiling water for 10 seconds, then drain and rinse under cold water. Prepare the spring onions, coriander, mint, and chili slices on a plate for serving.
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Assemble the laksaDivide the cooked noodles among serving bowls. Ladle the hot broth, seafood, and tofu over the noodles. Top with bean sprouts, spring onions, fresh herbs, and chili slices if using.
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Serve immediatelyServe the laksa soup hot with lime wedges on the side. Allow diners to squeeze lime juice according to their preference for an extra burst of flavor.
Nutritional Information
580
Calories
per serving
25
Protein
g per serving
45
Carbohydrates
g per serving
30
Total Fat
g per serving
18
Saturated Fat
g per serving
4
Fiber
g per serving
8
Sugar
g per serving
1250
Sodium
mg per serving
35
Vitamin C
mg per serving
3.5
Iron
mg per serving
Malaysian Laksa Soup is Also Known As
Curry Laksa, Nyonya Laksa, Laksa Lemak, Curry Mee or Spicy Coconut Noodle Soup
