Semporna Seafood Laksa
Semporna Seafood Laksa is a flavorful and aromatic noodle soup that originates from the coastal region of Sabah, Malaysia. This dish is known for its rich and spicy coconut-based broth, filled with an assortment of fresh seafood and herbs.
Ingredients
- 400g fresh prawns, peeled and deveined
- 300g squid, cleaned and sliced
- 400g mussels, cleaned and debearded
- 200g rice vermicelli noodles
- 4 cups coconut milk
- 4 cups seafood or chicken stock
- 4 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 tbsp laksa paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 cup bean sprouts
- 1 cup fresh cilantro leaves
- 4 hard-boiled eggs, halved
- Lime wedges, for serving
Instructions
- In a large pot, heat the laksa paste over medium heat for 2 minutes.
- Add the lemongrass, kaffir lime leaves, and coconut milk. Simmer for 10 minutes.
- Pour in the stock, fish sauce, and brown sugar. Bring to a gentle boil.
- Add the prawns, squid, and mussels. Cook for 5-7 minutes until the seafood is cooked through.
- Cook the rice vermicelli noodles according to package instructions.
- Divide the noodles among serving bowls and ladle the laksa broth over the noodles.
- Top with bean sprouts, cilantro, and a halved hard-boiled egg. Serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Ladle Serving bowls
Tools
Cutting board Knife Tongs
Serving suggestions
Semporna Seafood Laksa is best served hot, with a side of steamed white rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For an extra kick of heat, add a spoonful of sambal or chili paste to your laksa before serving.
Cost
$25