Laksa – Malaysian coconut noodle soup

Spicy Malaysian noodle soup with a rich coconut milk broth, prawns, tofu puffs and fresh herbs. A classic street food dish.

Ingredients

• 400 ml coconut milk
• 600 ml chicken stock
• 300 g prawns, peeled
• 200 g firm tofu, cubed and fried
• 200 g rice vermicelli
• 3 tbsp laksa paste
• 2 kaffir lime leaves
• 1 lemongrass stalk
• 2 tbsp fish sauce
• 1 tsp sugar
• Bean sprouts
• Fresh coriander and mint
• Lime wedges
• Sliced red chilli

Method

1. 1
   Fry the laksa paste in oil for 2 minutes until fragrant.
2. 2
   Add lemongrass and kaffir lime leaves. Pour in the coconut milk and stock.
3. 3
   Simmer for 15 minutes. Season with fish sauce and sugar.
4. 4
   Add the prawns and cook for 3 minutes until pink. Add the tofu.
5. 5
   Soak or cook the rice vermicelli according to package instructions.
6. 6
   Serve noodles in deep bowls, pour over the laksa broth. Top with bean sprouts, herbs, chilli and lime.