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Malaysian Laksa or Noodle Soup

It's delicious, it's addictive, it's rich, slightly sweet and strongly spiced. It's laksa!

For a noodle soup with a difference try this Malaysian spicy coconut broth to tempt your taste buds.

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Malaysian Laksa Noodle Soup

Serves: 6


• 30 ml peanut/canola Oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 10 ml fresh ginger, finely grated
• 5ml lemon zest, finely chopped
• 2ml shrimp paste
• 500ml good quality chicken stock
• 500ml coconut milk
• 7ml ground turmeric
• 2ml ground coriander/(cilantro)
• 5ml sambal oelek (curry paste) or 2ml chilli powder
• 5ml brown sugar
• 5ml tamarind puree or 15ml Lemon Juice
• 5ml salt (optional)
• 100g rice noodles
• 130g prawns, cleaned and peeled
• 150g skinless chicken, steamed and sliced
• 100g bean sprouts
• 1 spring onion, thinly sliced on the diagonal
• Handful of fresh coriander/(cilantro) leaves
• 1 small fresh red chilli finely diced



Heat the oil in a large frying pan/wok over medium heat. - Add the onion and cook for 2 minutes. Add the garlic and cook for a further 3 minutes, stirring occasionally. Add the ginger, lemon zest and shrimp paste and cook for 1 minute, stirring to dissolve the shrimp paste.

Add the stock, coconut milk, turmeric, coriander, sambal oelek, sugar, tamarind puree and salt. Stir to combine and bring to the boil.

Reduce heat to a rolling simmer and cook uncovered for 6 minutes.

While the Laksa simmers soak the noodles in boiling water for 10 minutes.

Add the prawns and Chicken to the broth and cook a further 4 minutes.

Drain the noodles and place equal amounts in 4 bowls.

Top with equal amounts of bean sprouts, spring onion, coriander and chilli. Ladle the laksa broth into the bowls and serve immediately. Yummy!

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