Spicy Noodle Soup From Penang (laksa Penang)

Laksa Penang is a popular spicy noodle soup from the state of Penang in Malaysia. It is known for its rich and flavorful broth, which is a combination of spicy, sour, and savory flavors.

Spicy Noodle Soup From Penang (laksa Penang)

Ingredients

  • 400g rice vermicelli noodles
  • 200g prawns, peeled and deveined
  • 400ml coconut milk
  • 1 liter chicken stock
  • 4 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 200g bean sprouts
  • 4 hard-boiled eggs, halved
  • 4 tablespoons laksa paste
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons sugar
  • 4 tablespoons vegetable oil

Instructions

  1. Soak the rice vermicelli noodles in hot water according to package instructions, then drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for 2-3 minutes until fragrant.
  3. Pour in the chicken stock, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Add the coconut milk, fish sauce, tamarind paste, and sugar. Simmer for another 10 minutes.
  5. Add the prawns and bean sprouts, and cook for 3-4 minutes until the prawns are pink and cooked through.
  6. To serve, divide the rice vermicelli noodles among serving bowls. Ladle the hot laksa broth over the noodles and top with hard-boiled eggs.

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
15g
Fat
12g

Supplies

Large pot Ladle Knife Cutting board Bowls for serving

Tools

Stove Strainer

Serving suggestions

Serve the Laksa Penang with a side of sambal belacan for extra heat and a squeeze of fresh lime juice for added freshness.

Tips & tricks

For an authentic touch, garnish the Laksa Penang with a handful of finely sliced laksa leaves (Vietnamese mint) and a spoonful of shrimp paste.

Cost

$15