Malaysian Laksa
Dive into the vibrant flavors of Malaysian cuisine with this delectable Malaysian Laksa recipe—a harmonious blend of spice, creaminess, and fresh toppings. This comforting noodle soup features tender rice noodles bathed in a rich, fragrant coconut milk broth infused with authentic laksa paste. Succulent prawns and shredded chicken add a protein-packed punch, while crunchy bean sprouts and fresh coriander provide the perfect textural contrast. Finished with hard-boiled eggs, zesty lime wedges, and a hint of fish sauce, this dish is an explosion of flavor in every bite. Ready in just under 45 minutes, this restaurant-quality laksa is perfect for weeknight dinners or when you crave a warming, indulgent meal. Try this easy Malaysian Laksa recipe today for an authentic taste of Southeast Asia at home!
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Recipe Information
Ingredients
- 400 g Rice noodles
- 400 ml Coconut milk
- 1 liter Chicken or prawn stock
- 300 g Cooked shredded chicken
- 200 g Prawns, peeled and deveined
- 100 g Laksa paste
- 150 g Bean sprouts
- 3 pieces Hard-boiled eggs, halved
- 30 g Fresh coriander leaves, chopped
- 2 pieces Lime, cut into wedges
- 2 tbsp Fish sauce
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Oil
Instructions
Soak the rice noodles in hot water for about 10 minutes, or until softened. Drain and set aside.
In a large pot, heat the oil over medium heat. Add the laksa paste and sauté for about 2 minutes until aromatic.
Pour in the chicken or prawn stock and bring to a simmer. Stir well to combine the laksa paste with the liquid.
Add the coconut milk, fish sauce, sugar, and salt. Stir and let it simmer gently for 5-7 minutes to meld the flavors.
Add the prawns to the soup and cook for 3-4 minutes until they turn pink and are fully cooked.
Gently stir in the shredded chicken to warm it through.
To serve, divide the softened rice noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a good mix of broth, chicken, and prawns.
Top each bowl with bean sprouts, hard-boiled egg halves, and a sprinkle of chopped coriander.
Serve immediately with lime wedges on the side and extra fish sauce if desired.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 11306 mg | 492% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 50.5 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2691 mg | 57% | |
*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.
