Recipes - Malaysian & Singaporean

Laksa Noodles
Easy Straits Laksa


Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements. For a quick and fuss-free weeknight meal, try this Easy Straits Laksa recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

250g rice vermicelli
300g chicken fillet (finely sliced)
200g prawns (deveined and peeled, leave the tail on)
230g instant laksa paste
4 tbsp oil
400ml coconut milk
1½ liquid chicken stock
4 shallots (finely sliced)
2 cups fresh bean sprouts (blanched)
Light soy sauce (to taste)




Steps:
  1. Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
  2. Heat a pan with 1 tbsp oil, and stir-fry one jar of laksa paste until fragrant.
  3. Add the chicken fillets and prawns to cook over medium-high heat. Then gradually add coconut milk, chicken stock (or water) and light soy sauce. Bring contents to boil before adding sliced shallots, then, turn off the heat.
  4. To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts and enjoy!

Tip: Squeeze over some lime juice to enhance add a little zing to your laksa!


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Laksa Noodles

Laksa Noodles

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Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements. For a quick and fuss-free weeknight meal, try this Easy Straits Laksa recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

250g rice vermicelli
300g chicken fillet (finely sliced)
200g prawns (deveined and peeled, leave the tail on)
230g instant laksa paste
4 tbsp oil
400ml coconut milk
1½ liquid chicken stock
4 shallots (finely sliced)
2 cups fresh bean sprouts (blanched)
Light soy sauce (to taste)

Instructions
  1. Prepare rice vermicelli as instructions on the packaging. Drain and divide equally into four serving bowls.
  2. Heat a pan with 1 tbsp oil, and stir-fry one jar of laksa paste until fragrant.
  3. Add the chicken fillets and prawns to cook over medium-high heat. Then gradually add coconut milk, chicken stock (or water) and light soy sauce. Bring contents to boil before adding sliced shallots, then, turn off the heat.
  4. To serve, divide laksa soup evenly into the four serving bowls prepared earlier. Top with blanched bean sprouts and enjoy!

Tip: Squeeze over some lime juice to enhance add a little zing to your laksa!

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