Malaysian Laksa

Malaysian Laksa
Total Time

30 min.

Serving & Size

250 mL (8 oz)

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Garlic cloves, chopped
Shallots, chopped
Fresh ginger, chopped 5 cm piece 2 inch piece
Long red chillies, chopped 1 1
Vegetable oil 80 mL 1/3 cup
Shrimp, uncooked, shells removed and reserved
Laksa paste 80 mL 1/3 cup
Campbell’s® Low sodium Chicken stock,
1 1/2 L
6 cups

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

prepared as per package directions
Coconut cream 175 mL 3/4 cup
Fish balls
Fried tofu puffs, halved
White sugar 5 mL 1 tsp
Fish sauce
Limes, juiced
Dried rice vermicelli noodles 227 g 1/2 lb
Fresh egg noodles 227 g 1/2 lb
Poached chicken, shredded 227 g 1/2 lb
Bean sprouts
Green onion, finely sliced
Long red chili, finely sliced
Coriander leaves
Fried shallots
Lime wedges
1. Combine the chopped garlic, shallots, ginger and chili in a food processor.
2. Add oil to large stockpot along with reserved prawn shells and fry 1-2 minutes until the shells turn red. Remove shells with a slotted spoon.
3. Add the blended paste to the oil and fry for 1 minute. Then add the laksa paste.

4. Cook for 2-3 minutes until fragrant.
5. Add prepared Campbell's Low Sodium Chicken stock and bring to the boil.
7. Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles separately, for 2 minutes then transfer to a colander and rinse with cold water.
8. Add the prawns to the laksa mixture. Turn off the heat and allow to gently poach for 2-3 minutes until cooked through.

To serve, divide the noodles and prawns among bowls. Top with cooked chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges.
Ladle hot broth over the mixture.

Recipe Tip

  1. 6. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce and lime juice to taste.

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