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Laksa Lemak Prawn
A classic Malaysian prawn laksa with rich coconut broth, rice noodles and a boiled egg. Frying the laksa paste directly in coconut milk until fragrant blooms its spices fully, building a broth with real depth rather than a thin, one-note soup.
Ingredients
Instructions
Fry laksa paste in coconut milk 3 minutes until fragrant.
Add stock, kaffir lime leaves and tofu puffs, simmer 10 minutes.
Add prawns and cook until pink.
Season with fish sauce and palm sugar.
Soak vermicelli in boiling water, drain.
Divide noodles between bowls.
Ladle soup over, top with bean sprouts, egg and fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
