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Laksa Sarawak – Coconut Curry Laksa from Sarawak
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Laksa Sarawak – Coconut Curry Laksa from Sarawak
Laura Chen
4
30 Minuten
60 Minuten
650
Malaysian
Soup
Laksa Sarawak is a special laksa variation from Malaysia with a rich broth of coconut milk, shrimp and an aromatic spice mix. This version is less sour than other kinds of laksa and stands out for its creamy consistency. The noodles are served with fresh herbs, limes and a shrimp paste.
Ingredients
Ingredients
- 400 g rice noodles
- 500 ml coconut milk
- 500 ml chicken broth
- 300 g shrimp, peeled
- 200 g chicken breast, cooked and cut into strips
- 1 tbsp laksa paste (Sarawak style)
- 2 stalks lemongrass, bruised
- 2 garlic cloves, chopped
- 1 tbsp oil
- 2 tsp tamarind paste
- 1 tsp fish sauce
- Salt and sugar, to taste
- To serve: 2 limes in wedges, 1/2 bunch cilantro, 4 tsp sambal, 2 hard-boiled eggs, halved.
Instructions
- Cook the rice noodles according to the package directions and set aside
- Heat the oil in a large pot and sauté the garlic and lemongrass
- Add the laksa paste and toast briefly
- Deglaze with the coconut milk and chicken broth and bring to a boil
- Stir in the tamarind paste, fish sauce, salt and sugar
- Add the shrimp and chicken strips and let them cook through gently for about 5 minutes
- Arrange the noodles in bowls, ladle the hot soup over them and serve with lime wedges, cilantro, sambal and the halved eggs.
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