Malaysian Laksa with Prawns
A fragrant coconut curry noodle soup with prawns, tofu puffs, bean sprouts, herbs, and lime.
Equipment
- Large pot
- Medium saucepan
- Chef's knife
- Wooden spoon
- Ladle
Ingredients
Laksa broth
- 1 tbsp neutral oil
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1/2 cup laksa paste
- 2 cups unsweetened coconut milk
- 3 cups chicken or seafood stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
Noodles and toppings
- 8 oz rice noodles
- 1 lb large prawns peeled and deveined
- 6 pieces fried tofu puffs halved
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves and tender stems
- 2 medium limes cut into wedges
Instructions
Build the broth:
- Heat the oil in a large pot and cook the onion until soft.
- Add the garlic and laksa paste and fry for 2 minutes until fragrant.
- Pour in the coconut milk and stock, then stir in the fish sauce and sugar.
- Simmer gently for 15 minutes.
Cook the noodles and prawns:
- Soak or cook the rice noodles according to the package directions and divide them among bowls.
- Add the tofu puffs and prawns to the simmering broth.
- Cook for 3 to 5 minutes, until the prawns are opaque and just cooked through.
Serve:
- Ladle the broth, prawns, and tofu puffs over the noodles.
- Top with bean sprouts and cilantro.
- Serve immediately with lime wedges.
Notes
- Use seafood stock for a more oceanic broth.
- Do not overcook the prawns.
- Adjust fish sauce, sugar, and lime to balance salty, sweet, and sour flavors.
Nutrition
Calories: 560kcalCarbohydrates: 59gProtein: 35gFat: 22gSaturated Fat: 15gCholesterol: 180mgSodium: 1450mgFiber: 4gSugar: 9g