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Laksa
A spicy coconut curry noodle soup from Malaysia, rich and fragrant. Frying the laksa paste in the dry pot for a couple of minutes before any liquid goes in is what toasts its spices and unlocks their fragrance, rather than leaving the broth tasting flat.
Ingredients
Instructions
Fry laksa paste 2 minutes in a pot.
Add coconut milk, stock and kaffir lime leaves. Bring to simmer.
Add fish sauce.
Add prawns and tofu, cook 5 minutes.
Divide cooked noodles among bowls, ladle soup over.
Top with bean sprouts, coriander, cucumber and sambal.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
