Laksa
Dive into the vibrant, aromatic world of Laksa, a Southeast Asian noodle soup that’s a feast for both the senses and the soul. This recipe blends tender rice noodles with a rich, spicy broth made from flavorful laksa paste, creamy coconut milk, and hearty chicken stock. Packed with succulent slices of chicken, juicy prawns, and delightfully springy tofu puffs, every spoonful is a celebration of bold, satisfying flavors. To finish, the soup is topped with crisp bean sprouts, fresh coriander, and mint leaves, adding a refreshing touch, while a squeeze of lime introduces a zesty balance. Ready in under 45 minutes, this comforting bowl of laksa is perfect for family dinners or impressing guests with the vibrant taste of Malaysian cuisine. Keywords: Laksa recipe, Southeast Asian soup, noodle soup, coconut milk soup, spicy chicken broth, Malaysian cuisine.
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Recipe Information
Ingredients
- 250 grams rice noodles
- 2 tablespoons cooking oil
- 4 tablespoons laksa paste
- 750 milliliters chicken stock
- 400 milliliters coconut milk
- 300 grams boneless chicken thighs, sliced
- 200 grams prawns, peeled and deveined
- 150 grams tofu puffs, halved
- 100 grams bean sprouts
- fresh coriander leaves
- fresh mint leaves
- 1 lime, cut into wedges
- to taste salt
Instructions
Soak the rice noodles in warm water for about 10 minutes, or until they soften. Drain and set aside.
Heat the cooking oil in a large pot over medium heat. Add the laksa paste and fry for about 2 minutes until fragrant.
Pour in the chicken stock and bring the mixture to a boil.
Add the coconut milk and stir well to combine.
Add the chicken slices to the broth and cook for about 5 minutes until they are fully cooked.
Add the prawns and tofu puffs to the pot, cooking for an additional 3 to 4 minutes until the prawns turn pink.
Season the soup with salt to taste.
Divide the soaked noodles into serving bowls.
Ladle the hot laksa soup over the noodles, ensuring each bowl gets some chicken, prawns, and tofu.
Top each bowl with a handful of bean sprouts, coriander leaves, and mint leaves.
Serve immediately with lime wedges on the side for squeezing over the laksa.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 5592 mg | 243% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 39.0 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2577 mg | 55% | |
*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.
