🍜 Laksa

Name: Laksa
Total time: 45 min
Yield: 4
Cuisine: Malaysia & Singapore · Peranakan
Ingredients: 300 g dried rice noodles; 300 g raw shrimp, peeled; 400 ml coconut milk; 4 tbsp laksa or red curry paste; 200 g firm tofu, cubed; 150 g bean sprouts; 700 ml water; 1 tbsp oil, 1 tsp sugar, salt; Lime wedges, fresh coriander and chili to serve

Origin: Malaysia & Singapore · Peranakan

1000kcal

per serving · 500 g

200kcal

per 100 g

40 gProtein8 g / 100 g

50 gFat10 g / 100 g

100 gCarbs20 g / 100 g

Laksa is a spicy noodle soup of rice noodles in a rich coconut curry broth, topped with shrimp, cubes of tofu and crunchy bean sprouts. The broth is built on a fragrant curry paste with chili, lemongrass and galangal, softened by coconut milk. It is served piping hot in a deep bowl, often with lime and fresh 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: shrimp, curry paste

Not veganbecause of: shrimp, curry paste

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Soy

What it is made of

rice noodlesshrimpcoconut milkcurry pastebean sproutstofu

Recipe

4 servings45 min

Ingredients

300 g dried rice noodles
300 g raw shrimp, peeled
400 ml coconut milk
4 tbsp laksa or red curry paste
200 g firm tofu, cubed
150 g bean sprouts
700 ml water
1 tbsp oil, 1 tsp sugar, salt
Lime wedges, fresh coriander and chili to serve

Method

Soak or boil the rice noodles according to the packet, drain and divide between bowls.
Fry the curry paste in the oil for 2 minutes until fragrant.
Add the water, coconut milk, sugar and salt and simmer for 10 minutes.
Add the tofu and shrimp and simmer for 3 minutes until the shrimp turn pink.
Blanch the bean sprouts briefly and add to the bowls.
Ladle the hot broth, shrimp and tofu over the noodles and serve with lime, coriander and chili.

How to make it lighter

Use light coconut milk or half coconut milk and half water for a thinner broth.
Fill the bowl with extra bean sprouts and shrimp and use fewer noodles.
Leave some of the broth in the bowl — coconut fat is where most calories sit.

History

Laksa is usually credited to Peranakan cooking, the mixed Chinese and Malay culture of the Straits ports such as Penang, Malacca and Singapore. Many regional versions exist, from creamy curry laksa to sour tamarind-based styles. Today it is one of the best-known hawker dishes of 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 →