Laksa is a traditional street vendor dish made with seafood and noodles. It can either be curried laksa (with coconut milk and curry spices), or asam laksa (made with chubb mackerel and thicker noodles). This curried laksa is a tasty broth of curry paste, lemongrass, evaporated milk, and coconut milk. It is loaded with tender prawns and yellow noodles. Top it with sliced boiled egg, bean sprouts, and a sliced fish cake. Smart Recipes, Asian Recipes, Seafood,Eggs,Dairy Recipes, Recipes Seafood,Eggs,Dairy Asian Laksa Laksa Recipe | CHEFBear.net PT30M Serves 4 3 Tablespoons Vegetable Oil 1/2 N/A Package Malaysian Instant Curry Paste 2 Cups Chicken Stock 2 Cups Water 2 N/A Stalks Lemongrass 1/2 Cup Evaporated Milk 1/2 Cup Coconut Milk 1/4 Teaspoon Salt 1 Teaspoon Salt & Freshly Ground Black Pepper 1/2 Pound Spaghetti Noodles 1 Cup Fresh Bean Sprouts 10 N/A Shrimp 3 N/A Hard-Boiled Eggs 2 N/A Fish Cakes Heat oil in a large Dutch oven and saute the curry paste until very fragrant. Stir in stock, water, and lemongrass and bring to a boil. Reduce to a simmer, and add the evaporated and coconut milk and season with salt & freshly ground black pepper. Meanwhile, rinse the cooked noodles and bean sprouts separately, drain and set aside. Add the noodles and bean sprouts to the stock mixture and bring to a boil for about 2 minutes. Serve immediately, with a garnish of the steamed shrimp, hard boiled eggs and a healthy slice of fish cake.

Laksa

Laksa Recipe


Laksa is a traditional street vendor dish made with seafood and noodles. It can either be curried laksa (with coconut milk and curry spices), or asam laksa (made with chubb mackerel and thicker noodles). This curried laksa is a tasty broth of curry paste, lemongrass, evaporated milk, and coconut milk. It is loaded with tender prawns and yellow noodles. Top it with sliced boiled egg, bean sprouts, and a sliced fish cake.

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Recipe Information

Flavor Profile

Asian

Protein

Seafood,Eggs,Dairy

Category

Main Dishes

Serves

4

Total Time

30 Minutes

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Ingredients

      • 3 Tablespoons Vegetable Oil
      • 1/2 Package Malaysian Instant Curry Paste
      • 2 Cups Chicken Stock
      • 2 Cups Water
      • 2 Stalks Lemongrass (White Part Only, Pounded In A Morter & Pestle)
      • 1/2 Cup Evaporated Milk
      • 1/2 Cup Coconut Milk
      • 1/4 Teaspoon Salt (Or More, To Taste)
      • 1 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 1/2 Pound Spaghetti Noodles (Cooked For 8 Minutes - Not Yet Al Dente)
      • 1 Cup Fresh Bean Sprouts
      • 10 Shrimp (Peeled, Deveined & Steamed)
      • 3 Hard-Boiled Eggs (Halved)
      • 2 Fish Cakes (Sliced)

Directions

  1. Heat oil in a large Dutch oven and saute the curry paste until very fragrant. Stir in stock, water, and lemongrass and bring to a boil. Reduce to a simmer, and add the evaporated and coconut milk and season with salt & freshly ground black pepper.
  2. Meanwhile, rinse the cooked noodles and bean sprouts separately, drain and set aside. Add the noodles and bean sprouts to the stock mixture and bring to a boil for about 2 minutes.
  3. Serve immediately, with a garnish of the steamed shrimp, hard boiled eggs and a healthy slice of fish cake.



Nutrition & Cost Facts

Calories

526.0 kcal

Carbs

53.0 g

Fat

25.0 g

Protein

21.0 g

Cost Per Serving

$1.79

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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