Description
Laksa (Malaysia) is the ultimate spicy noodle soup!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 8 ounces rice noodles
- 1 cup cooked shrimp or chicken, shredded
- 1 cup bean sprouts
- 1/2 cup cilantro leaves, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the red curry paste and cook for another minute, stirring to combine.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Stir in the coconut milk, soy sauce, and fish sauce (if using). Simmer for 10 minutes, allowing the flavors to meld.
- Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
- Add the cooked shrimp or chicken to the soup and heat through for about 2-3 minutes.
- Season with salt and pepper to taste.
- To serve, place a portion of rice noodles in a bowl, ladle the hot soup over the noodles, and top with bean sprouts and cilantro. Serve with lime wedges on the side.
Notes
- For a vegetarian version, substitute the chicken or shrimp with tofu and use vegetable broth.
- You can also add more vegetables like bell peppers or spinach for extra nutrition.
- For a spicier kick, add sliced jalapeños or a dash of sriracha.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg