Laksa
Ingredients
The soup
-
3
tablespoons
cooking oil
-
½
pack
Malaysian instant curry paste
-
2
cups
chicken broth
-
2
cups
water
-
2
stalks
lemongrass, white part only, pounded
-
10
pieces
tofu puffs, cut into pieces
-
½
cup
evaporated milk
-
½
cup
coconut milk
-
to taste
salt
Other ingredients
-
yellow noodles
-
bean sprouts
-
10
pieces
shrimp, peeled, deveined and cooked
-
3
pieces
hard-boiled eggs, cut into halves
-
pieces
fish cakes, cut into pieces
Instructions
- Heat oil in a stockpot and sauté the curry paste until aromatic.
- Add chicken broth, water, and lemongrass, then bring to a boil and reduce to a simmer.
- Incorporate tofu puffs, coconut milk, and evaporated milk, seasoning with salt to taste.
- Rinse and drain yellow noodles and bean sprouts.
- Boil yellow noodles and bean sprouts, then drain and place in a serving bowl.
- Top with shrimp, fish cake, and eggs, then ladle the soup over the noodles and add tofu puffs.
Nutrition Facts (estimated)
Servings
3
Calories
280
Total fat
89g
Total carbohydrates
39g
Total protein
132g
Sodium
903mg
Cholesterol
249mg
You might also like