Malaysian Laksa
A rich and spicy noodle soup with coconut milk, herbs, and seafood, a staple in Malaysian cuisine.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 400g rice noodles
- 200g prawns, peeled and deveined
- 200g fish cakes, sliced
- 200g tofu puffs
- 400ml coconut milk
- 1L chicken or seafood stock
- 2 tbsp laksa paste
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1 red chili, sliced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
- Salt to taste
Nutrition Facts
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Instructions
Prepare the rice noodles according to package instructions. Drain and set aside.
In a large pot, heat a little oil and sauté the laksa paste until fragrant, about 2 minutes.
Add the lemongrass, kaffir lime leaves, and stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the coconut milk, tamarind paste, and palm sugar. Simmer for another 5 minutes. Season with salt to taste.
Add the prawns, fish cakes, and tofu puffs. Cook until the prawns turn pink, about 3-4 minutes.
Divide the noodles among serving bowls. Ladle the hot soup over the noodles.
Garnish with cucumber, bean sprouts, red chili, cilantro, and lime wedges. Serve immediately.
Chef's Tips
- Laksa Paste: For an authentic taste, use homemade laksa paste or a high-quality store-bought version.
- Protein Variations: Substitute prawns with chicken or tofu for a different twist.
- Spice Level: Adjust the amount of chili or laksa paste to control the spiciness.
- Fresh Herbs: Use fresh herbs like Vietnamese mint or Thai basil for extra aroma.
- Leftovers: Store the soup and noodles separately to prevent the noodles from becoming soggy.
