Ingredients

200g rice vermicelli noodles
400ml coconut milk
500ml chicken or vegetable broth
200g shrimp, peeled and deveined
200g chicken breast, thinly sliced
1 tablespoon vegetable oil
1 tablespoon laksa paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup bean sprouts
1/2 cup sliced tofu puffs
1 hard-boiled egg, halved
1/4 cup chopped cilantro
1 lime, cut into wedges

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Laksa

Created by: Howcan Team

Ingredients

200g rice vermicelli noodles
400ml coconut milk
500ml chicken or vegetable broth
200g shrimp, peeled and deveined
200g chicken breast, thinly sliced
1 tablespoon vegetable oil
1 tablespoon laksa paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup bean sprouts
1/2 cup sliced tofu puffs
1 hard-boiled egg, halved
1/4 cup chopped cilantro
1 lime, cut into wedges

Instructions

Soak the rice vermicelli noodles in hot water for 5-7 minutes, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken or vegetable broth. Bring to a simmer.
Add the chicken and shrimp to the pot and cook for 5-7 minutes until they are cooked through.
Stir in the fish sauce and brown sugar, then add the tofu puffs and bean sprouts. Cook for an additional 2-3 minutes.
Divide the soaked noodles among 4 serving bowls. Ladle the laksa broth, chicken, shrimp, and tofu puffs over the noodles.
Garnish each bowl with a hard-boiled egg half, cilantro, and a lime wedge.
Serve hot and enjoy!

Main Course Soup

Malaysian Singaporean Indonesian

Laksa is a popular spicy noodle soup with a rich history rooted in Southeast Asia. This flavorful dish is believed to have originated in the Peranakan culture, a fusion of Chinese and Malay influences. The exact origins of laksa are debated, with different regions claiming their own unique versions. In Malaysia, the curry laksa is renowned for its creamy coconut milk base, while in Singapore, the spicy and tangy laksa lemak is a favorite. Chefs and restaurants across the region have perfected their own variations, using a blend of aromatic spices, fresh herbs, and either rice or wheat noodles. Today, the best laksa can be found in hawker centers and local eateries, where each chef adds their own special touch to this beloved dish. The key to a delicious laksa lies in the balance of flavors, with the crucial components being the fragrant laksa paste, creamy coconut milk, and the perfect blend of spices. For those looking to try a unique twist on this classic dish, the Nyonya laksa, with its tangy tamarind flavor, is a must-try alternative. Whether you're in Malaysia, Singapore, or beyond, experiencing the diverse flavors of laksa is a culinary adventure not to be missed.

50 min

450 calories

Instructions

Soak the rice vermicelli noodles in hot water for 5-7 minutes, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken or vegetable broth. Bring to a simmer.
Add the chicken and shrimp to the pot and cook for 5-7 minutes until they are cooked through.
Stir in the fish sauce and brown sugar, then add the tofu puffs and bean sprouts. Cook for an additional 2-3 minutes.
Divide the soaked noodles among 4 serving bowls. Ladle the laksa broth, chicken, shrimp, and tofu puffs over the noodles.
Garnish each bowl with a hard-boiled egg half, cilantro, and a lime wedge.
Serve hot and enjoy!

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