Laksa Lemak is a rich Malaysian noodle soup built around a fragrant spice paste of red chillies, shallots, lemongrass, galangal, turmeric, and toasted shrimp paste. Coconut milk gives the broth its characteristic creamy richness, while laksa leaves add a distinctive herbal aroma. Noodles are topped with shredded chicken, prawns, bean sprouts, cucumber, egg, chillies, and spring onions before the hot broth is ladled over them. Serve with sambal belacan and lime or lemon wedges for extra heat and acidity.
Laksa Lemak (Spicy Coconut Milk Soup Noodles)
Description
Laksa Lemak is a rich Malaysian noodle soup built around a fragrant spice paste of red chillies, shallots, lemongrass, galangal, turmeric, and toasted shrimp paste. Coconut milk gives the broth its characteristic creamy richness, while laksa leaves add a distinctive herbal aroma. Noodles are topped with shredded chicken, prawns, bean sprouts, cucumber, egg, chillies, and spring onions before the hot broth is ladled over them. Serve with sambal belacan and lime or lemon wedges for extra heat and acidity.Ingredients
Directions
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Prepare the spice paste by blending the red chillies, shallots, lemongrass, galangal, turmeric, and dried shrimp paste into a smooth paste, adding a little of the oil if necessary to help the blades turn.
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Heat the vegetable oil in a large pot or wok over medium heat.
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Add the spice paste and fry gently for about 10 minutes, stirring frequently, until fragrant and the oil begins to separate from the paste.
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Add the water and the 6 whole sprigs of laksa leaves. Bring to a boil.
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Stir in the thick coconut milk, sugar, and salt to taste.
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Reduce the heat and simmer gently, uncovered, for 10 to 15 minutes to allow the flavors to develop.
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Remove and discard the whole laksa leaf sprigs.
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Cook the noodles according to their package directions. Drain well and divide among six serving bowls.
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Top each portion of noodles with shredded chicken, steamed prawns, and blanched bean sprouts.
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Garnish with the sliced laksa leaves, shredded cucumber, egg strips, sliced red chillies, and spring onions.
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Ladle the hot coconut laksa broth over the noodles and toppings.
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Serve immediately with sambal belacan and lime or lemon wedges on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 560kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 14.0g70%
- Cholesterol 135mg45%
- Sodium 760mg32%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 5.0g20%
- Sugars 9.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Laksa leaves (daun kesum) provide the characteristic herbal flavor of the soup. If unavailable, basil and lime leaves may be used as a substitute, although the flavor will differ.
Toast the dried shrimp paste lightly before blending it into the spice paste to develop its aroma.
For a gluten-free version, use gluten-free rice vermicelli and verify that the sambal belacan and other packaged ingredients are gluten-free.
For a vegan variation, omit the chicken, prawns, eggs, and shrimp paste and replace them with suitable plant-based alternatives.
Store leftover broth separately from the noodles and garnishes in the refrigerator for up to 3 days. Reheat gently and stir well if the coconut milk separates.
Adjust the number of red chillies to control the heat level.
