About the Recipe
Experience the authentic flavours of Southeast Asia with our delicious Malaysian Laksa recipe. Perfect for a cozy night in or an exotic dinner party, this vibrant dish serves four and combines the rich, creamy taste of coconut milk with the bold, aromatic spices of Malay Taste Laksa Paste.
Featuring succulent king prawns, crunchy bean sprouts, and tender bamboo shoots, all brought together in a fragrant fish stock broth, this laksa is a feast for both the eyes and the palate. Topped with fresh coriander and a hint of palm sugar sweetness, it's a true culinary journey to Malaysia. Simple to prepare and utterly satisfying, this laksa will quickly become a favourite in your recipe repertoire.
Ingredients
200g flat dried rice noodles
185g Malay Taste Laksa paste
250g king prawns, raw & shelled
400ml coconut milk
750ml fish stock, hot
1 tbsp palm sugar or brown sugar
100g bean sprouts
225g can bamboo shoots, drained
2 tbsp freshly chopped coriander
Made with
Our tip
For a Chicken Laksa, substitute the prawns for 250g of diced chicken and the fish stock for chicken stock.
Preparation
Place the noodles in a large heatproof bowl; pour over boiling water to cover and leave to stand for 5 minutes.
Meanwhile, in a large saucepan place the Laksa paste and the prawns, stirring to ensure the prawns are coated in the spice mix. Cook over a medium heat for 1-2 minutes and then stir in the coconut milk, stock and sugar. Add the bean sprouts and bamboo shoots and simmer for 3 minutes until the prawns turn pink. Stir in the coriander.
Drain the noodles and divide between 4 large deep bowls, ladle over the soup.
Top with the spring onions, chilli and cucumber strips and serve immediately.