Laksa Lemak Prawn

Name: Laksa Lemak Prawn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400g large prawns, peeled; 400g rice vermicelli; 400ml coconut milk; 600ml chicken stock; 4 tbsp laksa paste; 150g tofu puffs; 100g bean sprouts; 4 hard boiled eggs, halved; 4 kaffir lime leaves; 2 tbsp fish sauce; 1 tbsp palm sugar; fresh herbs to serve

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.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

Asian

gluten-free

Ingredients

400glarge prawns, peeled

400grice vermicelli

400mlcoconut milk

600mlchicken stock

4 tbsplaksa paste

150gtofu puffs

100gbean sprouts

4hard boiled eggs, halved

4kaffir lime leaves

2 tbspfish sauce

1 tbsppalm sugar

fresh herbsto serve

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.

Calories

491

Protein

29.7g

Fat

26g

Carbs

38.6g

Fiber

4.2g

Sodium

1547mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.