A rich and fragrant coconut curry noodle soup loaded with prawns, tofu puffs, and bean sprouts.
Prep Time
20 min
Cook Time
25 min
Difficulty
Medium
Servings
4
🥗Ingredients
- 4tbspLaksa paste
- 800mlCoconut milk
- 2cupsChicken stock
- 300gRice noodles
- 300gPrawns
- 150gTofu puffs
- 2cupsBean sprouts
- 2tbspFish sauce
- 2wholeLime
- 1/2cupFresh cilantro
📝Instructions
- 1
Cook rice noodles according to package directions, drain and set aside.
- 2
Heat a large pot over medium heat. Fry laksa paste for 2 minutes until fragrant.
- 3
Pour in coconut milk and chicken stock. Bring to a simmer.
- 4
Add fish sauce, a pinch of sugar, and simmer for 10 minutes.
- 5
Add prawns and halved tofu puffs, cook for 3-4 minutes until prawns are pink.
- 6
Divide noodles among bowls. Ladle the hot laksa broth over the noodles.
- 7
Top with bean sprouts, fresh cilantro, sliced chili, and a squeeze of lime.
📊Nutrition per Serving
520
kcal Calories
26
g Protein
42
g Carbs
30
g Fat
4
g Fiber
5
g Sugar