A Peranakan (Chinese-Malay) fusion dish, laksa combines Chinese culinary techniques with Southeast Asian spices and coconut milk, with very different variants depending on the region of Malaysia or Singapore.
Asian
Laksa
Traditional Malaysian Laksa – Prawn Coconut Milk Noodle Soup, Step by Step Recipe.
- Malaysia
- soup
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 24 g
- Carbohydrates 48 g
- Fat 20 g
Story behind the dish
Preparation
Laksa is a Malaysian preparation with medium difficulty. Reserve about 60 minutes in total (30 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g thick rice noodles.
- Have ready: 300 g of shrimp.
- Have ready: 200 g shredded chicken.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 tablespoons laksa paste (chili, galangal, lemongrass, turmeric, dried shrimp).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the laksa paste in oil until it releases all its aroma
Sauté the laksa paste in oil until it releases all its aroma. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the chicken broth and bring to a boil.
Add the chicken broth and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the coconut milk and cook over medium heat for 10 minutes.
Add the coconut milk and cook over medium heat for 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the prawns and cook for 3-4 minutes until pink.
Add the prawns and cook for 3-4 minutes until pink. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the rice noodles separately according to package instructions and…
Cook the rice noodles separately according to package instructions and divide them into bowls. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the hot broth over the noodles
Pour the hot broth over the noodles, add shredded chicken, tofu, bean sprouts and egg. Serve with cilantro and lime. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- A good homemade laksa paste makes all the difference compared to the purchased one.
- Do not boil the coconut milk vigorously, it may curdle.
Variations
- Asam laksa (tamarind-based sour version, without coconut)
- Vegetarian laksa with tofu and vegetables
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