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.
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
- Soak the rice vermicelli noodles in hot water according to package instructions. Drain and set aside.
- In a large pot, heat the cooking oil over medium heat. Add the garlic, shallots, lemongrass, galangal, and red chilies. Cook until fragrant.
- Add the ground coriander and turmeric. Stir well to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the prawns and chicken. Cook until the prawns turn pink and the chicken is cooked through.
- Season the broth with salt to taste.
- 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