Sarawak Laksa
Rich coconut broth with laksa paste, egg noodles, shrimp, and chicken in one pot. Tangy, spicy, and deeply savory — Malaysia on a plate in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 3 tbsp laksa paste (or red curry paste)
- 1 can (13.5 oz) coconut milk (canned)
- 1.5 cups chicken or shrimp stock
- ½ lb shrimp (medium, peeled)
- 1 cup rotisserie chicken, shredded
- 6 oz egg noodles (or rice noodles)
- 1 whole lime (juiced) + fresh cilantro or green onion
- ½ cup bean sprouts (fresh or canned)
Instructions
- 1
Bring a large pot of salted water to boil. Add noodles, stir, and cook until al dente, ~5 minutes. Drain and set aside.
- 2
In the same pot, heat 1 tbsp oil over medium heat. Stir in laksa paste until fragrant, about 60 seconds.
- 3
Pour in coconut milk and stock. Bring to a simmer, stirring to blend the paste.
- 4
Add shrimp and shredded chicken. Simmer until shrimp turn pink, about 4 minutes.
- 5
Divide noodles between two bowls. Ladle broth, shrimp, and chicken over the top.
- 6
Squeeze lime juice over each bowl. Top with bean sprouts and fresh cilantro or green onion. Serve hot.
Tools you’ll need
- large pot
- wooden spoon
- colander
- two serving bowls
- ladle
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