Laksa Soup
Jump to recipeIngredients
- 1 ⅔ cups coconut milk
- 1 ⅔ cups chicken stock
- 1.1 cups rice vermicelli noodles
- 7.1 oz prawns, peeled and deveined
- 3.5 oz firm tofu, cubed
- 3.5 oz bean sprouts
- 2 hard-boiled eggs, halved
- 3 tbsp laksa paste
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 tsp palm sugar
- 2 tbsp fish sauce
- 1 lime, juiced
- Fresh cilantro leaves
- Mint leaves
- Sliced red chilies
- Lime wedges for serving
Instructions
- 1
Soak rice vermicelli noodles in hot water according to package instructions until tender. Drain and set aside.
- 2
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
- 3
Add garlic, ginger, and laksa paste. Stir-fry for 2 minutes until fragrant.
- 4
Pour in coconut milk and chicken stock. Add kaffir lime leaves and lemongrass. Bring to a gentle simmer.
- 5
Add palm sugar and fish sauce. Simmer for 10 minutes to allow flavors to meld.
- 6
Add prawns and tofu to the soup. Cook for 3-4 minutes until prawns are pink and cooked through.
- 7
Add bean sprouts and cook for 1 minute until just wilted.
- 8
Taste and adjust seasoning with lime juice, fish sauce, and palm sugar as needed.
- 9
Divide cooked noodles among serving bowls. Ladle the hot laksa over the noodles.
- 10
Top each bowl with half a hard-boiled egg, fresh cilantro, mint leaves, and sliced chilies.
- 11
Serve immediately with lime wedges on the side.
- 12
"title": "Laksa Soup",
- 13
"cuisine": "Malaysian",
- 14
"total_time": "55 minutes",
- 15
"prep_time": "30 minutes",