🍜 Laksa lemak

Name: Laksa lemak
Total time: 45 min
Yield: 4
Cuisine: Malaysia · Malacca and Singapore
Ingredients: 300 g dried rice noodles; 500 ml coconut milk; 4 tbsp laksa or red curry paste; 300 g raw shrimp, peeled; 120 g tofu puffs, halved; 150 g bean sprouts; 600 ml water; 1 tbsp oil, 1 tsp sugar, salt; Lime wedges and fresh herbs to serve

Origin: Malaysia · Malacca and Singapore

750kcal

per serving · 500 g

150kcal

per 100 g

35 gProtein7 g / 100 g

40 gFat8 g / 100 g

70 gCarbs14 g / 100 g

Laksa lemak is the richest, creamiest style of laksa: rice noodles in a thick coconut curry soup with shrimp, tofu puffs and bean sprouts. 'Lemak' means rich with coconut milk, and the broth is fragrant with chili, lemongrass and galangal. The spongy tofu puffs soak up the curry, and the bowl is finished with lime and herbs.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: curry paste, shrimp

Not veganbecause of: curry paste, shrimp

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Soy

What it is made of

rice noodlescoconut milkcurry pasteshrimpfried tofu puffsbean sprouts

Recipe

4 servings45 min

Ingredients

300 g dried rice noodles
500 ml coconut milk
4 tbsp laksa or red curry paste
300 g raw shrimp, peeled
120 g tofu puffs, halved
150 g bean sprouts
600 ml water
1 tbsp oil, 1 tsp sugar, salt
Lime wedges and fresh herbs to serve

Method

Cook the rice noodles according to the packet, drain and divide between bowls.
Fry the curry paste in the oil for 2 minutes until fragrant.
Pour in the water and coconut milk, add sugar and salt and simmer for 10 minutes.
Add the tofu puffs and simmer for 5 minutes so they absorb the broth.
Add the shrimp and cook for 3 minutes until pink.
Top the noodles with blanched bean sprouts, ladle over the soup and serve with lime and herbs.

How to make it lighter

Swap part of the coconut milk for water to lighten the broth.
Use fewer tofu puffs — they soak up a lot of coconut fat.
Add extra bean sprouts and shrimp for volume with fewer calories.

History

Laksa lemak is associated with the Peranakan kitchens of Malacca and Singapore, where coconut-based curry laksas became a signature of the community's cooking. Today it is sold at hawker stalls across Malaysia and Singapore.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →