High Protein Laksa Sarawak
Elevate your soup game with this hearty and flavorful High Protein Laksa Sarawak, an irresistible Malaysian-inspired dish that combines rich, aromatic broth with wholesome ingredients. This protein-packed recipe features tender chicken breast, juicy prawns, and firm tofu, simmered in a fragrant coconut milk and laksa paste broth. Served over delicate rice vermicelli noodles and topped with vibrant bean sprouts, creamy hard-boiled eggs, and fresh cilantro, every bite is a burst of flavor and texture. Perfect for a satisfying lunch or dinner, this quick and easy laksa recipe is ready in just 45 minutes and is sure to become a family favorite. Garnish with a squeeze of lime for a tangy finish that ties everything together. Whether you're craving comfort food with an exotic twist or looking to add more protein to your diet, this High Protein Laksa Sarawak delivers on all fronts.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 300 grams Chicken breast
- 200 grams Firm tofu
- 200 grams Large prawns, peeled and deveined
- 4 tablespoons Laksa paste
- 400 milliliters Coconut milk
- 750 milliliters Chicken stock
- 100 grams Bean sprouts
- 2 pieces Hard-boiled eggs, halved
- 2 tablespoons Fresh cilantro leaves
- 4 pieces Lime wedges
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Start by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
Cut the chicken breast into bite-sized pieces. Cut the tofu into cubes.
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and fry for 2-3 minutes until fragrant.
Pour in the coconut milk and chicken stock. Stir well to combine and bring to a simmer.
Add the chicken pieces into the pot and cook for about 5 minutes, or until the chicken is just cooked through.
Add the tofu cubes and prawns to the broth. Season with salt and simmer for another 5-6 minutes until the prawns turn pink and are cooked through.
Divide the cooked rice vermicelli noodles among 4 serving bowls.
Ladle the hot laksa broth, along with the chicken, tofu, and prawns, over the noodles.
Top each bowl with bean sprouts, half a hard-boiled egg, and a sprinkle of cilantro leaves.
Serve with lime wedges on the side for squeezing over the laksa just before eating.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 42.4 g | ||
| Protein | 214.1 g | 428% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 688 mg | 53% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
