This is an easy and healthier version of the iconic Malaysian laksa noodle soup. This recipe uses less oil, making the spicy coconut broth a bit lighter and yet still super flavorful and fragrant. The perfect meal for the chilly weather!
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Ingredients (2 servings)
1 tsp oil
120g laksa paste
200g coconut milk
1-2 chillis, chopped
1 tsp ginger powder
1 tsp fish sauce
500ml chicken broth
Noodles and toppings
100g Hokkien noodles
50g bean sprouts, washed and drained
100g fish cake, sliced
1 bunch bok choy, washed and cut
2 lime wedges
1 chilli, chopped
Heat up in a large saucepan over medium heat. Add laksa paste and stir fry until fragrant, about 1 minute.
Add coconut milk, chopped chillis, ginger powder, fish sauce, chicken broth and water. Give everything a stir and bring mixture to a simmer. Cover and let simmer for 10 minutes.
While the soup is simmering, cook vermicelli and Hokkien noodles according to package instructions.
After 10 minutes, taste your soup and adjust seasoning if needed. Then, add prawns, sliced fish cakes and bok choy to the soup. Give everything a stir and let simmer until prawns turn pink and are no longer translucent.
Assemble your laksa noodle soup by diving cooked noodles between two serving bowls. Top each with bean sprouts, pawns, fish cake, and bok choy. Pour soup over the two bowls. Garnish with chopped chilli and lime wedges. Enjoy!
Usually laksa is served with both vermicelli and Hokkien noodles, but feel free to omit either or replace with another type of noodles if you like!
Feel free to switch up the toppings! Some other common toppings for laksa noodles are: shredded chicken, tofu puffs, fresh cilantro and fried shallots.