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    You are in: Home / Australian / Malaysian Laksa Recipe
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    Malaysian Laksa

    Malaysian Laksa. Photo by mickeydownunder

    1/10 Photos of Malaysian Laksa

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Chef floWer's Note:

    Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor

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    Ingredients:

    Servings:

    Units: US | Metric

    Spice Paste

    • 4 -5 shallots, chopped
    • 6 -7 garlic cloves, chopped
    • 1 piece gingerroot, peeled and chopped (Thumb size)
    • 1 red chile, fresh (more or less, depending to your taste)
    • 1 tablespoon dried prawns or 1 tablespoon dried shrimp
    • 1/2 cup water

    Prawn or Shrimp Flavoured Oil

    • 4 tablespoons vegetable oil
    • 12 raw green prawns or 12 green shrimp, shelled and divined

    Laksa Broth

    Toppings

    Directions:

    1. 1
      Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
    2. 2
      Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
    3. 3
      In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
    4. 4
      To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
    5. 5
      Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
    6. 6
      Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
    7. 7
      Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
    8. 8
      In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
    9. 9
      Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
    10. 10
      Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
    11. 11
      Enjoy.

    Ratings & Reviews:

    • on May 09, 2013

      55

      This recipe takes me back to Malaysia, TRUE!<br/>Agree with Leggy Peggy, is better than anything in a restaurant too!<br/>HIGHLY RECOMMEND this recipe!<br/>Thank you! A DEFINITE keeper for me!<br/>UPDATE made this again with a "slightly" adapted version...STILL the best Malaysian Laksa recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2012

      55

      At long last I have found a laksa recipe that's better than anything I can buy in a restaurant. I was a little short of tofu and had an extra 20 grams of laksa paste, but otherwise followed the ingredients and method. The finished result was a little sparse on broth, but I find that restaurant versions are usually overloaded with liquid, so that wasn't a problem. Thanks you so very much for posting, Rose. This goes straight into my 100-star cookbook.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2010

      55

      The DH declared we will make this one again. For allergy reasons I had to sub spring onions (white section) for the shallots in the paste and as I had bought peeled prawns I fried some dried shrimp/prawn in the oil. We did omit the tofu, coriander and fried shallot but added scallops, fish and some baby bok choy. Thank you Chef floWer for a delicious soup with lots of taste. UPDATE - still so good. UPDATE - still a winner, used some fresh vegies from the garden and vermincelli noodles only (friendlier on the blooc sugars) and still thorougly enjoyed (only did enough seafood for 2 but enough broth for 4 and have frozen the other 2 serves of broth for a quick laksa for the DH and Ir.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Malaysian Laksa

    Serving Size: 1 (792 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1475.7
     
    Calories from Fat 546
    37%
    Total Fat 60.7 g
    93%
    Saturated Fat 26.1 g
    130%
    Cholesterol 126.9 mg
    42%
    Sodium 1703.9 mg
    70%
    Total Carbohydrate 189.9 g
    63%
    Dietary Fiber 7.7 g
    30%
    Sugars 74.9 g
    299%
    Protein 47.8 g
    95%

    The following items or measurements are not included:

    gingerroot

    prawns

    laksa paste

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