Nut-Free Laksa Sarawak
Experience the rich and aromatic flavors of Borneo with our Nut-Free Laksa Sarawak, a comforting Malaysian noodle soup that's both vibrant and allergen-friendly. This simplified version of the beloved Sarawak laksa combines tender rice vermicelli noodles, succulent chicken, and juicy prawns in a silky, spiced coconut milk broth infused with kaffir lime leaves, turmeric, and chili paste. The dish is topped with crisp bean sprouts and fragrant fresh cilantro, ensuring a delightful balance of textures and flavors in every bowl. Ready in under an hour, this recipe is perfect for weeknight dinners or special occasions. Served with a squeeze of fresh lime for a tangy finish, this nut-free version of the classic laksa is a must-try for anyone craving authentic Southeast Asian cuisine without the worry of nut allergens.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 250 grams Chicken breast
- 200 grams Prawns, deveined and shelled
- 400 ml Coconut milk
- 500 ml Water
- 2 tablespoons Cooking oil
- 3 Garlic cloves, minced
- 4 Shallots, sliced
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 tablespoons Chili paste
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 Kaffir lime leaves
- 2 tablespoons Fresh cilantro, for garnish
- 100 grams Bean sprouts
- 2 Lime wedges, for serving
Instructions
Boil water in a large pot, then turn off the heat. Add rice vermicelli noodles and let them soak according to package instructions until softened. Drain and set aside.
In a saucepan, heat the cooking oil over medium heat. Sauté the minced garlic and sliced shallots until fragrant and translucent.
Add the turmeric powder, cumin powder, coriander powder, and chili paste to the pan. Stir well to combine and cook for another 2 minutes, until the spices are aromatic.
Add the chicken breast to the pan and cook until the pieces are browned on all sides. Pour in the water and bring the mixture to a simmer.
Once it begins to simmer, add the coconut milk while stirring continuously to incorporate it into the broth. Let the mixture continue to simmer for about 10 minutes.
Add the prawns to the soup and cook until they are pink and opaque, about 3-4 minutes.
Stir in the salt, sugar, and kaffir lime leaves, then let it simmer for an additional 5 minutes, allowing the flavors to meld together.
To serve, divide the rice vermicelli noodles into serving bowls. Ladle the laksa broth generously over the noodles.
Top each bowl with bean sprouts and fresh cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 4367 mg | 190% | |
| Total Carbohydrate | 289.2 g | 105% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 72.5 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3345 mg | 71% | |
*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.
