Boil the eggs hard, peel them, and cut them in half.
Description
Laksa is an aromatic soup from Singapore and Malaysia, combining Chinese, Malay, and Indian influences. The creamy coconut broth with laksa paste, infused with the aroma of galangal and chili, envelops thick noodles and shrimp. Tofu puffs, bean sprouts, and a hard-boiled egg complete the composition. Hot, spicy, and soothing - laksa warms the body and soul in any weather conditions.
Składniki (11)
Servings:
4
- Mung bean sprouts 150 g
- Tiger prawns 300 g
- Rice noodles 400 g
- Tofu 200 g
- Red curry pasta 60 g
- Lemongrass 30 g
- Galangal 20 g
- Coconut milk 400 ml
- Fish sauce 30 ml
- Egg 0.1 szt.
- ✨ Opcjonalne
- Fresh coriander 0.0 pęczków
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~215.92 PLN
(53.98 PLN/porcję)
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Preparation steps
1
2
Cut the tofu into cubes and fry until golden brown.
3
We prepare the paste: we blend lemongrass, galangal, garlic, and chili.
4
Fry the curry paste in oil for 3 minutes.
5
We pour in 600ml of water and coconut milk, and cook for 15 minutes.
6
Add fish sauce, season to taste.
7
Cook the shrimp and pasta separately.
8
In bowls, arrange the pasta, shrimp, tofu, eggs, and sprouts, then pour over the broth.
Fun Fact
Laksa is considered one of the best street foods in Southeast Asia, and its recipe varies depending on the region.
Best for
Tips
🍽️
Serving
Laksa tastes best served in deep bowls, garnished with fresh coriander and lime slices. You can also add sliced chili for extra flavor. Serve hot to maintain the aromatic broth.
🥡
Storage
Store leftover laksa in airtight containers in the refrigerator, where it can be kept for up to 3 days. To reheat, it's best to use a pot over low heat, adding a little water to achieve the desired broth consistency.
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