Malaysian Sarawak Laksa

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A spicy noodle soup is popular in the Peranakan cuisine, here’s a Malaysian variant on this beloved recipe for you to try out at home!

Let's start cooking!

Chicken stock, prawn shell and head, with laksa paste in pot

Step 1 - Make laksa broth

  • In a pot, boil chicken stock, prawn heads, prawn shells and Sarawak laksa paste. Simmer on low heat, covered, for 30 minutes.
Coconut milk in laksa broth in pot

Step 2 - Add coconut milk

  • After simmering for 30 minutes, remove prawn heads and prawn shells from pot.
  • Bring laksa broth to a boil and add coconut milk. Stir well and boil for 5 minutes. Season with 1 tbsp salt and 1 tsp sugar.
Blanch bean sprouts in boiling hot water

Step 3 - Blanch noodles and bean sprouts

  • In a separate pot, boil water to cook noodles and beansprouts.
  • Once boiled, blanch rice vermicelli for 30 seconds. Drain and set aside.

fried egg on hot wokStep 4 - Fry omelette

  • In a pan on medium-high heat, fry beaten eggs. Cut into strips and set aside.
Broth drizzled over noodles and ingredients in bowl

Step 5- Ladle soup

  • Place the noodles in a bowl, add chicken strips, omelette strips, prawns and bean sprouts. Ladle over hot laksa soup over the ingredients.
Laksa was originally made up of 6 ingredients which is how it got its name “lak” which means 6 in Hokkien and “sa” was a slang for vermicelli.

Garnish and serve!

Laksa served with red chili slices, coriander and mint in bowl

Garnish with large red chili slices, coriander and mint leaves. Squeeze calamansi over and serve hot.

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