Name: Malaysian Laksa Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 400ml coconut milk; 1 litre chicken stock; 500g rice noodles; 300g chicken breast, sliced; 200g prawns, peeled and deveined; 200g firm tofu, cubed; 1 tbsp vegetable oil; 2 tbsp Laksa paste; 1 tbsp brown sugar; 3 kaffir lime leaves; 1 tbsp fish sauce; 1 lime, cut into wedges; 50g beansprouts; 2 hard-boiled eggs, sliced; 1 small cucumber, thinly sliced; Handful of coriander leaves; Handful of mint leaves; 1 red chilli, thinly sliced

Malaysian Laksa Recipe

Therese Weatherly Modified: July 27, 2024

Photos of Malaysian Laksa Recipe

How To Make Malaysian Laksa Recipe

Spicy coconut soup with rice noodles, chicken, tofu and prawns.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 1 hour

Serves:

Ingredients

400ml coconut milk
1 litre chicken stock
500g rice noodles
300g chicken breast, sliced
200g prawns, peeled and deveined
200g firm tofu, cubed
1 tbsp vegetable oil
2 tbsp Laksa paste
1 tbsp brown sugar
3 kaffir lime leaves
1 tbsp fish sauce
1 lime, cut into wedges
50g beansprouts
2 hard-boiled eggs, sliced
1 small cucumber, thinly sliced
Handful of coriander leaves
Handful of mint leaves
1 red chilli, thinly sliced

Instructions

In a large pot, heat oil and fry Laksa paste until fragrant.
Add chicken stock, coconut milk, kaffir lime leaves, brown sugar and fish sauce. Bring to a boil.
Add chicken, prawns and tofu. Cook for 10-15 minutes until chicken is cooked through.
Boil rice noodles in a separate pot according to package instructions, then drain and rinse with cold water.
Divide rice noodles into serving bowls.
Ladle soup over rice noodles and top with beansprouts, sliced egg, cucumber, coriander leaves, mint leaves and chilli.
Serve with a wedge of lime for squeezing.

Nutrition

Calories : 815kcal
Total Fat : 34g
Saturated Fat : 22g
Cholesterol : 221mg
Sodium : 1944mg
Total Carbohydrates : 90g
Dietary Fiber : 4g
Sugar : 9g
Protein : 46g

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