Laksa Lemak

Name: Laksa Lemak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400g rice vermicelli noodles; 400g prawns, peeled; 400ml coconut milk; 600ml chicken stock; 4 tbsp laksa paste; 150g tofu puffs, halved; 100g bean sprouts; 3 hard-boiled eggs, halved; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 kaffir lime leaves; 2 tbsp vegetable oil; 1 handful Vietnamese mint and laksa leaves

Malaysia's rich coconut curry noodle soup with prawns, tofu puffs and the complex flavours of laksa paste.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

medium

Cuisine

Asian

gluten-free

Ingredients

400grice vermicelli noodles

400gprawns, peeled

400mlcoconut milk

600mlchicken stock

4 tbsplaksa paste

150gtofu puffs, halved

100gbean sprouts

3hard-boiled eggs, halved

2 tbspfish sauce

1 tbsppalm sugar

4kaffir lime leaves

2 tbspvegetable oil

1 handfulVietnamese mint and laksa leaves

Instructions

Soak vermicelli in boiling water until soft, drain and set aside.

Fry laksa paste in oil 3 minutes until very fragrant and oil separates.

Add chicken stock and kaffir lime leaves, bring to boil.

Add coconut milk, tofu puffs and season with fish sauce and palm sugar.

Add prawns and cook 2 minutes until pink.

Divide noodles between bowls.

Ladle soup over noodles, top with bean sprouts, egg halves 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

500

Protein

33.6g

Fat

36.6g

Carbs

14.1g

Fiber

3.2g

Sodium

1591mg

Reviews

Leave a review

★★★★★

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