Malaysia
Laksa (Laksa Lemak), made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
25 min2 to wash
3 lazy steps
- 1
Sauté 3 tbsp laksa paste in 1 tbsp oil for 2 minutes until fragrant.
- 2
Add 500 ml chicken broth and 250 ml coconut milk; bring to a simmer and cook 250 g shrimp and 110 g tofu puffs for 5 minutes.
- 3
Divide 250 g cooked rice noodles into bowls, pour the hot soup and toppings over, and garnish with fresh cilantro, halved hard-boiled eggs and lime wedges.
How it's eaten in Malaysia
In Malaysia and Singapore, it is often served with a dollop of sambal chili paste and a squeeze of fresh calamansi lime.