Malaysian Laksa Noodle Soup Recipe (serves 4)
What you will need:
- 200g Mama Tan’s Laksa Paste
- 200g chicken breast (cut in thin strips)
- 160g king prawns (shelled and deveined)
- 250g beansprout
- 700g fresh rice vermicelli noodles
- 400ml coconut milk
- 1.5 litres of water
- 1 chicken or vegetable stock cube
- 3 tbsp. of light soy sauce
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To prepare:
- Boil 1.5 litres of water in a saucepan and add chicken until it's cooked (cooking time around 10 minutes). Remove the cooked chicken from the saucepan and add the king prawns. Bring it to the boil and cook until it turns pink and thoroughly cooked. Remove the prawns and use the remaining water as your stock.
- Add Mama Tan’s Laksa Paste into the stock and then add coconut milk, stock cube and light soy sauce. Bring it to the boil and the leave simmer in a low heat while preparing for he next stage.
- In another saucepan, boil 1 litre of water and quickly pre-cook beansprouts for 5 seconds and remove from the boiling water. Then in the same boiling water, add the fresh rice vermicelli to cook for 2 minutes. Drain off excess water and set aside.
- To serve, put all cooked ingredients (noodles, cooked chicken, king prawns and beansprouts) in a bowl then add the Laksa broth. Enjoy!
(Hints and tips)
Add a squeeze of lemon juice to the laksa for fresher taste.
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