Nyonya Laksa (娘惹叻沙)
娘惹叻沙 (Nyonya Laksa) is a popular Malaysian Chinese Cuisine dish known for its rich and spicy coconut-based broth. This flavorful noodle soup is a perfect blend of Chinese and Malay flavors, making it a beloved comfort food in Malaysia.
Ingredients
- 400g rice vermicelli noodles
- 200g prawns, peeled and deveined
- 400ml coconut milk
- 500ml chicken stock
- 1 stalk lemongrass, bruised
- 3 Tbsp laksa paste
- 100g bean sprouts
- 2 hard-boiled eggs, halved
- 4 Tbsp chopped coriander leaves
- 4 Tbsp chopped laksa leaves (Vietnamese mint)
- 4 Tbsp fried tofu puffs, halved
- 4 Tbsp sambal belacan (shrimp paste chili)
Instructions
- Soak the rice vermicelli noodles in hot water according to package instructions, then drain and set aside.
- In a large pot, bring the chicken stock to a boil and add the lemongrass and laksa paste. Simmer for 15 minutes.
- Add the coconut milk and prawns, and cook until the prawns are pink and cooked through.
- Divide the soaked rice vermicelli noodles among 4 serving bowls and top with bean sprouts, tofu puffs, and hard-boiled eggs.
- Ladle the hot laksa broth over the noodles and garnish with chopped coriander and laksa leaves.
- Serve with a side of sambal belacan for extra heat, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Large pot Serving bowls Ladle
Tools
Cutting board Knife Measuring spoons
Serving suggestions
Serving suggestions: Serve the Nyonya Laksa with a side of sambal belacan and a wedge of lime.
Tips & tricks
Tips: Customize the level of spiciness by adjusting the amount of laksa paste and sambal belacan according to your preference.
Cost
$15