Laksa Sarawak (sarawak Laksa)

Laksa Sarawak, also known as Sarawak Laksa, is a popular spicy noodle soup from the Malaysian state of Sarawak. It is known for its rich and flavorful broth, made with a combination of aromatic spices and creamy coconut milk.

Laksa Sarawak (sarawak Laksa)

Ingredients

  • 500g rice vermicelli noodles
  • 400ml coconut milk
  • 500g prawns, peeled and deveined
  • 200g chicken breast, sliced
  • 4 hard-boiled eggs, halved
  • 1 cup bean sprouts
  • 4 stalks of lemongrass, smashed
  • 4 cloves garlic, minced
  • 4 shallots, chopped
  • 4 red chilies, sliced
  • 1 inch galangal, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 tablespoon cooking oil
  • Salt to taste

Instructions

  1. Soak the rice vermicelli noodles in hot water according to package instructions. Drain and set aside.
  2. In a large pot, heat the cooking oil over medium heat. Add the garlic, shallots, lemongrass, galangal, and red chilies. Cook until fragrant.
  3. Add the ground coriander and turmeric. Stir well to combine.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the prawns and chicken. Cook until the prawns turn pink and the chicken is cooked through.
  6. Season the broth with salt to taste.
  7. To serve, divide the rice vermicelli noodles among serving bowls. Ladle the hot laksa broth over the noodles. Top with bean sprouts and a halved hard-boiled egg.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g

Supplies

Large pot Ladle Serving bowls

Tools

Cutting board Knife Measuring spoons Measuring cups

Serving suggestions

Sarawak Laksa is traditionally served with a side of lime wedges and sambal belacan for an extra kick of flavor.

Tips & tricks

For a vegetarian version, you can substitute the prawns and chicken with tofu or mixed vegetables.

Cost

$20