
Laksa (malaysian seafood and noodle soup)

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Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.
ingredients
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serves: 4
8 large raw shrimp (in shell but headless)
5 tablespoons vegetable oil
3 3/4 cups (900 ml) Chicken Stock
4 oz (100 g) prepared small squid
6 oz (175 g) flat rice noodles
1 cup (100 g) beansprouts
1 can (14-oz/400-g) coconut milk
2 teaspoons palm sugar (or light brown sugar)
1-1 1/2 teaspoons salt
LAKSA SPICE PASTE:
3 medium-hot, dried red chile peppers
1 oz (25 g) dried shrimp (optional)
2 stalks lemongrass (outer leaves removed and core minced)
3 tablespoons cashew nuts
2 cloves garlic (chopped)
1 piece (1-inch/2.5-cm) of fresh ginger (chopped)
1 teaspoon turmeric powder
1 small onion (chopped)
1 teaspoon ground coriander
3 tablespoons water
FOR THE GARNISH:
1 piece (2-inch/5-cm) of hothouse cucumber (cut into fine matchsticks)
1 tablespoon chopped cilantro
1 tablespoon chopped mint
4 green onions (thinly sliced)
1 medium-hot red chile pepper (thinly sliced across into rings)
Servings Per Recipe: 4
Amount per Serving
Calories: 609
- Total Fat: 44.8 g
- Saturated Fat: 33.8 g
- Trans Fat: 0 g
- Cholesterol: 92.6 mg
- Sodium: 760.4 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 2.9 g
- Sugars: 5.5 g
- Protein: 14.6 g
preparation

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