How to make Laksa Noodle Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

prawns

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

laksa paste

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier with less sodium.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: omit eggs

Omitting eggs reduces cholesterol and cost.

In a bowl, soak semi-cooked flat vermicelli in 1 liter of hot water for 5 minutes or until soft. Drain water and set aside. Hard boil 4 eggs and set aside.

Heat 2 liters of water in a pot and tip in shrimp shells and heads. Bring to a boil and mash the shells and heads then transfer stock in a container. Set aside. (Discard shells and shrimp heads)

Blend dried shrimps, peanuts, and chili flakes in a blender or food processor until nuts release a bit of oil and turn into really fine bits. Transfer in a bowl. Set aside.

Blend together shallots, garlic, galangal, turmeric, lemon grass, thai shrimp paste, fresh red chilis until fine. Add grinded peanut and shrimp mix and blend until paste-like. Set aside.

Heat oil in a pot over medium heat. Add laksa paste and sauté for 3 - 6 minutes or until dark in color. Add coconut milk and shrimp broth then stir to incorporate. Cover and let simmer for 10 minutes.

Add tofu puffs and fish cakes and simmer for 3 minutes. Tip in fish sauce and sugar then stir. Taste and adjust accordingly. Lower heat.

Place a preferred amount of noodles in a serving bowl and add laksa soup. Top it off with tofu puffs, fish cakes, halved boiled eggs and fresh beansprouts. Serve while hot. Bon appetit!

Cooking Techniques

Spice Level:

Dietary

Allergens