Malaysian · PANTRYHOP RECIPE
Laksa Lemak
40 minutes · 4 servings · omnivore
A milder coconut-based laksa using store-bought paste and familiar toppings.
Ingredients
Check you have the quantities below.
- 400 g rice noodles
- 2 cups coconut milk
- 3 cups water
- 3 tbsp laksa curry paste
- 8 tofu puffs
- 2 cups bean sprouts
- 1 cucumber, julienned
- 4 hard-boiled eggs
- 1 cup fish balls or vegetables optional
- 1/2 tsp salt
Let’s make it
- Simmer laksa paste in a pot for 1 minute until fragrant.
- Add water and coconut milk. Bring to a gentle simmer and cook 8 minutes; season with salt.
- Warm tofu puffs or other add-ins in the broth until hot.
- Cook noodles and divide into bowls with bean sprouts, cucumber, and eggs.
- Ladle broth over the top and serve at once.
Use less laksa paste for children and give them mostly noodles, egg, and cucumber.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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