By Devi Poojari
July 14, 2023
This iconic coconut-based Malaysian soup is a rich and fragrant soup, loaded with protein and veggies – making it the perfect Friday afternoon meal while spending time at home.
2 cups water 1 chicken stock cube 2 tablespoons oil 4-5 garlic cloves, minced 2-inch piece ginger, minced 2 birds eye chillies 1 stalk lemongrass ½ cup laksa paste 450 ml coconut milk 2 teaspoons soy sauce 1 cup rice noodles ¼ cup bean sprouts ½ cup prawns, cleaned Salt, to taste
2 tablespoons fresh coriander leaves 2 wedges lemon 1 tablespoon crispy fried onions 1 boiled egg, peeled 1 fresh red chilli, sliced 1 spring onion, chopped 1 tablespoon chilli oil
Add the stock cube to boiling water and let it dissolve completely before setting aside.
Heat the oil in a separate pot and add the minced ginger and garlic, chillies and laksa paste.
Cook the paste for 3-4 minutes, until the raw smell disappears before slowly pouring in the stock.
Add the soy sauce, and bruise the lemongrass before adding the stalk into the liquid.
Allow the broth to simmer for 7-10 minutes, before pouring the coconut milk in, followed by the noodles.
Once the noodles are almost cooked, add the shrimp and adjust seasoning, if needed.
Add the bean sprouts right at the end and turn off the flame.
Pour into bowls and garnish with all the toppings for assembly. Serve warm.