Laksa Lemak
A creamy Malaysian noodle soup with coconut broth, rice noodles, shrimp, tofu puffs, herbs, and sambal.
Prep
20 minutes
Cook
25 minutes
Level
Medium
Serves
4
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Instructions
- 1
Soak or cook rice noodles according to package directions.
- 2
Fry laksa paste in a pot until aromatic.
- 3
Add stock and coconut milk, then simmer gently.
- 4
Cook shrimp in the broth until just opaque.
- 5
Serve noodles with broth, tofu puffs, sprouts, herbs, sambal, and lime.
Tips
Frying the paste first gives the broth a deeper flavor.
Keep the broth at a gentle simmer after adding coconut milk.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store broth and noodles separately for up to 3 days.
- Reheat broth gently and add fresh sprouts and herbs after warming.
Substitutions
- Use chicken, tofu, or mushrooms instead of shrimp.
- Use wheat noodles if rice noodles are unavailable.
What to Serve With
- Serve with lime wedges, sambal, and extra herbs.
- Add a small cucumber salad to cool the spice.
Common Mistakes
- Do not boil shrimp for too long or they will turn rubbery.
- Do not store noodles in broth because they absorb liquid and soften.
Recipe FAQ
Can I use store-bought laksa paste?
Yes. Store-bought paste keeps this recipe approachable and works well when fried before simmering.
Can laksa be made vegetarian?
Yes. Use vegetable stock, tofu, mushrooms, and soy sauce instead of shrimp and fish-based seasoning.
Keep cooking
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