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–+ servings
Spicy Coconut Laksa

Spicy Coconut Laksa

Warm up with a bowl of Spicy Coconut Laksa! This creamy, fiery soup is packed with bold flavors and ready in under 40 minutes. Perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cloves garlic
  • 2 shallots shallots
  • 3 cm ginger (grated) about
  • 2 stalks lemongrass (finely chopped) use only the tender parts
  • 3 fresh red chilies fresh red chilies adjust to taste
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp shrimp paste or miso paste for vegetarians
  • 2 tbsp vegetable oil
  • 400 ml coconut milk
  • 700 ml chicken or vegetable broth
  • 300 g shrimp, cooked chicken, or tofu your choice
  • 150 g cooked rice noodles
  • 100 g bean sprouts
  • 1 handful fresh cilantro
  • 1 lime lime cut into wedges
  • 2 hard-boiled eggs hard-boiled eggs halved (optional)

Equipment

  • Blender or food processor
  • Large pot
  • Sharp knife
  • Measuring spoons
  • Fine grater

Method
 

  1. Blend all ingredients for the laksa paste until smooth.
  2. Heat vegetable oil in a large pot over medium heat and sauté the laksa paste for 3–5 minutes, stirring constantly.
  3. Pour in the coconut milk and broth, stirring well, then simmer gently for about 10 minutes.
  4. Add your chosen protein (shrimp, chicken, or tofu) and cook for another 5 minutes until heated through.
  5. Divide the cooked rice noodles and bean sprouts between serving bowls, then ladle the hot broth over the top.
  6. Garnish each bowl with cilantro, lime wedges, and optional boiled eggs. Add extra garnishes as desired and serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 22gFat: 22gSaturated Fat: 18gCholesterol: 125mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. Don't skip the lime juice; its acidity brightens the dish beautifully. This recipe is versatile; adjust proteins and spice levels according to your preferences. Store leftover laksa in the fridge for up to 3 days, separating broth and toppings to maintain textures. Reheat gently on the stove. For freezing, omit the noodles, store broth in an airtight container for up to 3 months, and reheat as needed. Assemble fresh bowls each time for optimal texture.
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