Authentic Curry Laksa (Laksa Lemak)
A rich, aromatic coconut milk-based noodle soup featuring a complex spice paste and a variety of savory toppings.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 200 grams Laksa paste (dried chilies, shallots, garlic, galangal, lemongrass, turmeric, belacan)
- 800 ml Coconut milk
- 1 liter Chicken stock
- 600 grams Fresh rice vermicelli or yellow noodles
- 12 pieces Large prawns, peeled and deveined
- 10 pieces Fried tofu puffs (tau pok), halved
- 200 grams Chicken breast, poached and shredded
- 2 pieces Fish cakes, sliced
- 100 grams Bean sprouts, blanched
- 1 handful Vietnamese coriander (Laksa leaf)
- 2 pieces Hard-boiled eggs, halved
- 4 tablespoons Cooking oil
Instructions
- 1
Heat oil in a large pot and sauté the laksa spice paste over medium heat for 10-15 minutes until the oil separates (pecah minyak).
- 2
Pour in the chicken stock and bring to a boil, then lower the heat to a simmer for 10 minutes to infuse the flavors.
- 3
Add the coconut milk and tofu puffs to the pot, stirring gently to combine; simmer for another 5 minutes without letting it reach a rolling boil to prevent curdling.
- 4
Season the broth with salt and a pinch of sugar to taste, then add the prawns and fish cakes, cooking until the prawns turn pink.
- 5
Prepare the noodles by blanching them in boiling water briefly, then drain and divide into four deep serving bowls.
- 6
Top the noodles with shredded chicken, blanched bean sprouts, and half a hard-boiled egg per bowl.
- 7
Ladle the hot laksa broth over the noodles, ensuring each bowl gets several tofu puffs, prawns, and fish cake slices.
- 8
Garnish with finely chopped Vietnamese coriander and serve immediately with a side of sambal oelek and lime wedges.
Nutrition per Serving
720
Calories
35g
Protein
55g
Carbs
42g
Fat
4g
Fiber
6g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
