Entree: Malaysia – Sarawak – Sarawak Laksa (Spicy coconut-tamarind noodle soup with shredded chicken, prawns, and aromatic laksa paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 8 oz (225 g) rice vermicelli noodles
- 2 boneless skinless chicken thighs, approx. 10 oz (285 g) total, cooked and shredded
- 8 large prawns, approx. 8 oz (225 g) total, peeled and deveined
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and quartered
- 4 cups (960 ml) chicken stock
- 13.5 fl oz (400 ml) canned coconut milk
- 3 tbsp (45 ml) tamarind paste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) dried shrimp, soaked in warm water for 15 minutes and drained
- 6 shallots, peeled
- 4 cloves garlic
- 1-inch (25 g) piece galangal, peeled
- 2 stalks lemongrass, white parts only
- 3 candlenuts or substitute 3 tbsp (21 g) macadamia nuts
- 1 tsp (5 g) turmeric powder
- 2 tsp (8 g) shrimp paste (belacan) or 2 tsp (10 g) fish sauce if unavailable
- 2-3 red chilies (adjust to taste)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice, plus lime wedges to serve
- 1 cup (100 g) bean sprouts, rinsed
- 2 scallions, thinly sliced
- 1/2 cup (15 g) cilantro leaves, chopped
- 2 tbsp (30 ml) cooking oil (for frying aromatics)
- Salt to taste

Instructions

1. Prepare noodles and proteins: soak or cook rice vermicelli according to package; drain and divide among 4 bowls. Poach chicken thighs in gently simmering water 12–15 minutes until cooked, cool and shred. Quickly poach prawns 2–3 minutes until pink; set aside.
2. Make the laksa paste: in a blender or mortar and pestle combine drained dried shrimp, shallots, garlic, galangal, lemongrass, candlenuts, turmeric, shrimp paste (or fish sauce), and red chilies; blend to a smooth paste adding a little water if needed.
3. Cook the paste: heat 2 tbsp (30 ml) oil in a large pot over medium heat. Fry the paste, stirring, until fragrant and oil separates, about 6–8 minutes.
4. Build the broth: add chicken stock and coconut milk to the pot, bring to a gentle simmer. Stir in tamarind paste, palm sugar, and lime juice. Simmer 10–12 minutes to meld flavors; taste and season with salt and additional tamarind or sugar as needed.
5. Assemble bowls: place shredded chicken, prawns, quartered eggs, and bean sprouts over noodles. Ladle hot laksa broth over the contents until heated through.
6. Garnish and serve: top with sliced scallions and cilantro, serve with lime wedges and extra chili sambal if desired.