Coconut Laksa Noodle Soup
Recipes · Lunch · Recipe, Typed Supps
The richest bowl in the library, and the one most worth the calories it costs.
Allergens and patterns
Contains crustaceans, eggs, soya. Fits: Pescatarian.
Ingredients
- 1 tin (400g) Coconut Milk — Full fat. This is the dish where light coconut milk is genuinely not worth making.
- 2 nests (200g) Rice Noodles — Cooked separately and added to the bowl, so they do not drink the broth while they sit.
- 8, peeled (200g) Prawns — Two minutes in the hot broth at the end, no longer.
- cubed and fried (150g) Firm Tofu — Fried until golden first, so it holds its shape and soaks up broth like a sponge.
- 1 tbsp (15g) Curry Powder — Fried in oil before the coconut milk goes in. A real laksa paste is better, but this is the honest shortcut.
- a handful (80g) Bean Sprouts — Raw, on top. The only crunch, and it matters in a bowl this soft.
- 1, in wedges (25g) Lime — Squeezed in at the table to cut through the coconut fat.
- 2, soft boiled (100g) Eggs — Halved on top. Extra protein and it makes the bowl look like the version you would be served.
Nutrition per serving
- Calories: 670 kcal
- Protein: 36.8g
- Carbohydrate: 30.7g
- of which sugars: 4.3g
- Fat: 43g
- of which saturated: 27.3g
- Fibre: 6.4g
- Sodium: 660.1mg
Method
- Fry the tofu cubes until golden and set aside.
- Fry the curry powder in oil for a minute, then pour in the coconut milk and 400ml of water and simmer 10 minutes.
- Add the prawns and tofu for the last two minutes.
- Divide the cooked noodles between bowls, pour the broth over, and top with sprouts, egg and lime.
Nutrients it supplies
More in Lunch