Laksa Recipe
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3 people
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Calories
280 kcal
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Course
Main Course
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Cuisine
Malaysian
Laksa Recipe
Description
This Laksa recipe starts by sautéing instant Malaysian curry paste in neutral oil to release its fragrance. Combining chicken broth, water, and fresh pounded lemongrass creates a savory base, simmered with tofu puffs absorbing the flavors. Adding both evaporated and coconut milk provides creaminess and body to the broth. Salt is adjusted to taste to balance the spices.
Yellow noodles and bean sprouts are rinsed and briefly boiled before assembling the bowls. The noodles are topped with shrimp, sliced fish cakes, and halved hard-boiled eggs. The hot curry broth with chunks of tofu puffs is ladled over just before serving to maintain texture contrasts. This combination creates a rich, hearty soup with variations in texture from chewy noodles to creamy broth and tender seafood.
Laksa is typically served hot and enjoyed as a main meal. The recipe’s use of readily available ingredients like instant curry paste and canned coconut milk simplifies preparation while retaining traditional flavor nuances.
Ingredients
Soup:
- 3 tablespoons neutral cooking oil generic cooking oil
- 1/2 pack curry paste Malaysian instant
- 2 cups chicken broth
- 2 cups water
- 2 talks lemongrass white part only, pounded
- 10 tofu puffs cut into pieces
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- salt to taste
Other Ingredients:
- yellow noodles
- bean sprout
- 10 Shrimp peeled, deveined and cooked
- 3 egg cut into halves, hard-boiled
- fish cakes cut into pieces
Instructions
- In a stockpot, add the oil and saute the instant curry paste until aromatic. Add the chicken broth, water, and lemongrass, and bring the soup to a boil. Lower the heat to a simmer. Add the tofu puffs, coconut milk, and evaporated milk. Add salt to taste. Keep the stock simmering.
- Rinse the yellow noodles and bean sprouts separately, then drain and set aside. To assemble a bowl of laksa for serving, bring some yellow noodles and a handful of bean sprouts to a boil. Drain the noodles and bean sprouts, and transfer them to a serving bowl.
- Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and add a few pieces of tofu puffs on top of the noodles. Serve immediately.
Notes
- Use Malaysian instant curry paste for authentic flavor; it is available online.
- Pound lemongrass to release its flavor before adding to the broth.
- Serve immediately after assembling to preserve noodle texture and maintain broth temperature.
- Rinse noodles and bean sprouts separately to clean properly before boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 280kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 132g | 264% |
| Fat | 89g | 137% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 249mg | 83% |
| Sodium | 903mg | 38% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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