Laksa Lemak recipe - ingredients, nutrition and when to eat it
Laksa lemak is a rich, spicy Malaysian noodle soup made with coconut milk and spices.
Laksa lemak is a rich, spicy Malaysian noodle soup made with coconut milk and spices. Shrimp and bean sprouts add a tender, springy texture, making it a satisfying choice for lunch or dinner.
World cuisine · 30 minutes to cook
Nutrition (per 740g serving): 996.4 kcal · protein 43.6g · carbohydrate 80.3g · fat 55.6g · sodium 1249.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keep the heat at medium-low once the soup begins to boil so the coconut milk does not separate.
Tips: Laksa pastes vary in heat and saltiness, so add the fish sauce little by little at the end.
Tips: Rice noodles can easily become mushy if boiled too long in the broth, so cook them separately and warm them in the soup just before serving.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Coconut milk — 180 ml
- Shrimp — 100 g
- Laksa paste — 2 Tbsp
- Bean sprouts — 50 g
- Egg — 1 pc
- Fried tofu pouches — 2 pc
- Onion — 40 g
- Garlic — 2 pc
- Fish sauce — 2 tsp
- Lime — 0.3 pc
- Cooking oil — 1 tsp
- Water — 150 ml