Malaysian Laksa Noodle Soup
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Servings: 4
Calories: 759kcal
This recipe for homemade Malaysian-style laksa noodles, is made easy thanks to the store-bought Laksa paste. Just add noodles and a few toppings for a fragrant warming meal.
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Ingredients
- 100 g Laksa paste
- 1 L chicken broth
- 400 g light coconut milk
- 500 g chicken drumsticks
Tofu Puffs (optional)
- 150 g extra firm tofu cubed
- ¼ C cornflour
- ½ tsp salt
- ¼ C vegetable oil for frying
Toppings
- 250 g vermicelli noodles
- 120 g cooked prawns
- 2 boiled eggs cut into halves
- 1 lime cut into wedges
- 1 red chili sliced
- 5 g coriander
Instructions
- Place a large soup pan over medium high heat and quickly fry the laksa paste for 1 minute until fragrant. Stir in the stock and coconut milk. Add the chicken drumsticks and leave to gently simmer for 25 minutes until chicken is cookedthrough.
- Meanwhile, boil the eggs for 7 minutes until just hard boiled. Cool, peel and halve.
- Combine cornflour and salt and toss through the cubed tofu. Carefully heat frying oil in a deep frying pan until hot. Fry tofu, a few pieces at a time, for a few minutes or until beautifully brown. Flip carefully with a spatula if needed. Set aside on paper towel to drain and cool.
- Remove drumsticks from broth, discard skin and shred chicken.
- Place the vermicelli noodles into a large bowl, cover with boiling water and leave to stand for 4 minutes until soft. Drain.
- Serve noodles in to large bowls and top with shredded chicken, prawns, egg and tofu. Ladle the hot soup over the top of the noodles and a squeeze of lime, a few slices of chili and some coriander. Serve immediately.
Notes
Diabetic/Heart Healthy: Use low fat coconut milk.
Nutrition
Calories: 759kcal | Carbohydrates: 73g | Protein: 30g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 2663mg | Potassium: 433mg | Fiber: 2g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 21mg | Calcium: 78mg | Iron: 2mg