How To Make Malaysian Laksa Recipe
Spicy coconut soup with rice noodles, chicken, tofu and prawns.
Serves:
Ingredients
- 400ml coconut milk
- 1 litre chicken stock
- 500g rice noodles
- 300g chicken breast, sliced
- 200g prawns, peeled and deveined
- 200g firm tofu, cubed
- 1 tbsp vegetable oil
- 2 tbsp Laksa paste
- 1 tbsp brown sugar
- 3 kaffir lime leaves
- 1 tbsp fish sauce
- 1 lime, cut into wedges
- 50g beansprouts
- 2 hard-boiled eggs, sliced
- 1 small cucumber, thinly sliced
- Handful of coriander leaves
- Handful of mint leaves
- 1 red chilli, thinly sliced
Instructions
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In a large pot, heat oil and fry Laksa paste until fragrant.
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Add chicken stock, coconut milk, kaffir lime leaves, brown sugar and fish sauce. Bring to a boil.
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Add chicken, prawns and tofu. Cook for 10-15 minutes until chicken is cooked through.
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Boil rice noodles in a separate pot according to package instructions, then drain and rinse with cold water.
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Divide rice noodles into serving bowls.
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Ladle soup over rice noodles and top with beansprouts, sliced egg, cucumber, coriander leaves, mint leaves and chilli.
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Serve with a wedge of lime for squeezing.
Nutrition
- Calories : 815kcal
- Total Fat : 34g
- Saturated Fat : 22g
- Cholesterol : 221mg
- Sodium : 1944mg
- Total Carbohydrates : 90g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 46g
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