Malaysian Laksa Soup
Get ready to experience the vibrant flavors of Southeast Asia with this authentic Malaysian Laksa Soup recipe. This soul-warming bowl combines creamy coconut milk, aromatic spices, and fresh ingredients to create a dish that's both comforting and exciting.
Ingredients
- 200 g rice noodles
- 400 ml coconut milk
- 1 liter chicken stock
- 300 g prawns peeled and deveined
- 2 tablespoons laksa paste store-bought or homemade
- 2 tablespoons vegetable oil
- 2 stalks lemongrass bruised
- 3 kaffir lime leaves
- 200 g bean sprouts
- 100 g tofu puffs
- 2 tablespoons fish sauce
- 1 lime cut into wedges
- Fresh coriander and mint for garnishing
Instructions
- Heat oil in a large pot over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the coconut milk and chicken stock. Add lemongrass and kaffir lime leaves. Bring to a gentle simmer and cook for 10 minutes to let the flavors develop.
- While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- Add the tofu puffs to the broth and cook for 2 minutes to allow them to absorb the flavors.
- Add the prawns and cook for 2-3 minutes until they turn pink.
- Season with fish sauce to taste. Remember, you can always add more later.
- Divide the noodles among serving bowls, ladle the hot soup over them, and top with bean sprouts.
- Garnish with fresh herbs and serve with lime wedges on the side.