Laksa

Name: Laksa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 400g rice noodles, cooked; 400ml coconut milk; 500ml chicken stock; 3 tbsp laksa paste; 300g prawns, peeled; 200g firm tofu puffs, halved; 100g bean sprouts; 3 kaffir lime leaves; 2 tbsp fish sauce; sambal oelek, lime, coriander, cucumber to serve

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.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Malaysian

Ingredients

400grice noodles, cooked

400mlcoconut milk

500mlchicken stock

3 tbsplaksa paste

300gprawns, peeled

200gfirm tofu puffs, halved

100gbean sprouts

3kaffir lime leaves

2 tbspfish sauce

sambal oelek, lime, coriander, cucumberto serve

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.

Calories

447

Protein

23.5g

Fat

25.5g

Carbs

34.8g

Fiber

4.1g

Sodium

1358mg

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