Authentic Malaysian Laksa
Ingredients
- • 400 g rice noodles
- • 400 ml coconut milk
- • 800 ml chicken stock
- • 300 g prawns
- • 200 g chicken breast
- • 120 g laksa paste
- • 30 ml fish sauce
- • 15 g palm sugar
- • 200 g bean sprouts
- • 100 g tofu puffs
- • 4 item hard-boiled eggs
- • 30 ml vegetable oil
- • 2 stalks lemongrass
- • 4 leaves kaffir lime leaves
- • 30 g fresh coriander
- • 20 g mint leaves
- • 2 limes lime wedges
- • 2 chilies sliced red chili
Instructions
- 1
Prepare the rice noodles according to package instructions, drain and set aside
- 2
Heat oil in a large pot over medium heat and fry the laksa paste for 2-3 minutes until fragrant
- 3
Add bruised lemongrass stalks and torn kaffir lime leaves, stir for 1 minute
- 4
Pour in the chicken stock and bring to a gentle simmer
- 5
Add coconut milk, fish sauce, and palm sugar, stirring to combine
- 6
Slice chicken breast thinly and add to the pot, simmer for 5 minutes
- 7
Add prawns and cook for 3-4 minutes until pink and cooked through
- 8
Add tofu puffs and simmer for another 2 minutes
- 9
Taste and adjust seasoning with more fish sauce or sugar if needed
- 10
To serve, divide noodles among 4 bowls
- 11
Ladle the hot laksa broth with chicken and prawns over the noodles
- 12
Top each bowl with halved hard-boiled egg, bean sprouts, fresh herbs
- 13
Garnish with sliced chili and serve with lime wedges on the side...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant laksa brings the authentic flavors of Malaysian street food to your kitchen. Don't be intimidated by the ingredient list - the rich, aromatic broth comes together beautifully and is worth every minute of preparation."
