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Laksa Lemak – Creamy Laksa with Coconut Milk
More recipes: Indonesian Recipes · Noodle Recipes · All Asian Recipes
Laksa Lemak – Creamy Laksa with Coconut Milk
Laura Chen
4
20 Minuten
45 Minuten
700
Malaysian
Soup
Laksa lemak is a rich, creamy laksa made with coconut milk and mild spices. This version pairs the sweetness of coconut milk with aromatic spices and fish or shrimp. It is traditionally served with thick rice noodles and a mildly spicy paste.
Ingredients
Ingredients
- 400 g thick rice noodles
- 500 ml coconut milk
- 500 ml fish stock
- 300 g shrimp or fish fillet (such as sea bass), in pieces
- 2 tbsp laksa paste
- 1 tbsp oil
- 1 tsp turmeric powder
- 2 garlic cloves, chopped
- 2 stalks lemongrass, bruised
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp fish sauce
- To serve: 2 scallions in rings, 1 lime in wedges, 4 tsp sambal.
Instructions
- Cook the rice noodles according to the package instructions and set aside
- Heat the oil in a large pot and fry the garlic and lemongrass in it
- Add the laksa paste and turmeric powder and fry briefly
- Pour in the coconut milk and fish stock and bring to a boil
- Add the fish or shrimp and simmer for about 5 minutes
- Season with salt, sugar, and fish sauce
- Divide the noodles among bowls, pour the hot soup over them, and garnish with scallions, sambal, and lime wedges.
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More recipes: Indonesian Recipes · Noodle Recipes · All Asian Recipes