Laksa Lemak Soup Recipe

Laksa Lemak Soup Recipes

Ingredients :




5 cm

1 tablespoon

1 teaspoon

115 g

2 tablespoons

700 g

675 ml

450 g

225 g

225 g

450 ml

dried red chilies, cored, seeded and chopped

cloves garlic, crushed

shallots, chopped

piece fresh root ginger, chopped

ground coriander

ground turmeric

rice vermicelli

vegetable oil

boneless, skinless chicken breast, cubed

chicken stock

raw, unpeeled medium prawns

tofu, cut into 2.5 cm cubes

bean sprouts

coconut milk

small bunch spring onions

Method :

Soak chilies in 3 tablespoons hot water in a blender for 10 minutes. Add garlic, shallots, fresh root ginger, coriander and turmeric and grind to a paste. Soak noodles in hot water for 3-5 minutes, stirring occasionally. Drain. In a wok or saucepan over medium heat, heat oil. Stir in spice paste and cook, stirring, for 3-4 minutes. Add stock; simmer gently for 20-25 minutes. Add prawns and simmer for 3-4 minutes until they turn pink. Add tofu, bean sprouts, noodles and coconut milk. Stir and simmer for 5 minutes. Thickly slice spring onions on diagonal, including some green. Add half to pan and stir in. Serve garnished with remaining spring onions.

Serves 6

A unique local noodle soup dish with ingredients such as coconut milk, seafood, bean sprout, cucumber and spices. Variations include Laksa Penang, Laksa Johor and Laksa Sarawak, each with its own distinct flavor and taste.

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