Laksa Noodle Soup
Laksa Noodle Soup is a tantalizing Southeast Asian dish that marries rich coconut milk with an aromatic blend of spices, creating a comforting and flavorful experience in every bowl. Tender rice noodles are enveloped in a creamy broth, enhanced by fresh herbs and your choice of protein, making it perfect for cozy nights or impressing guests. This versatile recipe is not only easy to master but also allows for customization to suit any dietary preference. Dive into this vibrant soup that promises warmth and satisfaction!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Southeast Asian
Ingredients
Scale
- 200g rice noodles
- 400ml full-fat coconut milk
- 250g chicken breast or 300g firm tofu, cubed
- 1 stalk lemongrass, smashed
- 2 tbsp fish sauce
- 3 tbsp red curry paste
- 50g fresh cilantro, chopped
- 50g fresh mint, chopped
- 1–2 sliced chili peppers (to taste)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tbsp vegetable oil
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onion until golden brown.
- Add minced garlic, ginger, and smashed lemongrass; stir until fragrant.
- Mix in curry paste and cook until bubbling.
- Slowly pour in coconut milk; bring to a gentle simmer.
- Add chicken or tofu; cook for about 10-15 minutes until tender.
- In the last few minutes, add rice noodles and let them soak up the broth.
- Stir in fresh cilantro and mint just before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: - For vegetarian options, substitute chicken with tofu or tempeh and use vegetable broth. - Adjust spice levels by varying the amount of chili peppers according to your preference.