Laksa Sarawak
Savor the rich, complex flavors of *Laksa Sarawak*, a beloved Malaysian noodle soup that’s brimming with aromatic spices, luxurious coconut milk, and fresh toppings. This comforting dish features a fragrant laksa paste-based broth enriched with chicken stock and coconut milk, creating a creamy, savory, and subtly spicy base. Tender shredded chicken, succulent prawns, and delicate rice vermicelli noodles soak up the vibrant flavors, while crunchy beansprouts, hard-boiled eggs, fresh coriander, and a zesty squeeze of lime add layers of texture and freshness. Perfect for a hearty lunch or dinner, this classic Sarawakian laksa is a must-try for fans of Southeast Asian cuisine! Ready in just over an hour, this warming dish is sure to impress family and friends. *Laksa noodles recipe*, *Malaysian laksa soup*, and *easy homemade laksa* enthusiasts will fall in love with this soul-satisfying meal.
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Recipe Information
Ingredients
- 150 grams Laksa paste
- 1 liter Chicken stock
- 400 ml Coconut milk
- 200 grams Chicken breast
- 200 grams Prawns
- 200 grams Rice vermicelli noodles
- 100 grams Beansprouts
- 2 pieces Hard-boiled eggs
- 20 grams Fresh coriander
- 1 piece Lime
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Oil
Instructions
Heat 2 tablespoons of oil in a large pot over medium heat.
Add the laksa paste and fry for 5 minutes until fragrant.
Pour in the chicken stock and bring to a boil.
Lower the heat and simmer for 15 minutes to let the flavors meld.
While the broth simmers, poach the chicken breast in a separate pot of boiling water until fully cooked, about 10-12 minutes. Remove, cool slightly, and shred the meat.
Add the coconut milk to the laksa broth, stir to combine, and bring to a gentle simmer. Do not boil.
Season the broth with salt and sugar. Taste and adjust if necessary.
In the meantime, bring another pot of water to a boil and cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Add the prawns to the laksa broth and cook until they turn pink and opaque, about 3 minutes.
To serve, divide the cooked noodles among serving bowls.
Top with shredded chicken, cooked prawns, and beansprouts.
Ladle the laksa broth over the noodles and toppings.
Garnish with sliced hard-boiled eggs, fresh coriander, and lime wedges.
Serve hot and enjoy the rich, spicy flavors of Laksa Sarawak.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 7739 mg | 336% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 48.0 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 483 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2226 mg | 47% | |
*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.
