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