Name: Authentic Laksa Sarawak Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Spice Paste (Rempah):**; 10-15 dried chilies (soaked in hot water and drained); 10 shallots (peeled); 5 cloves garlic (peeled); 2 stalks lemongrass (white part only, sliced); 3 cm galangal (sliced); 3 cm turmeric (fresh, peeled, or 1 tsp turmeric powder); 2 cm ginger (sliced); 1 tbsp shrimp paste (belacan); 1 tbsp coriander powder; 1 tbsp cumin powder; *For the Broth:**; 1 liter chicken stock or water; 400 ml coconut milk; 2 tbsp tamarind paste (mixed with 1/2 cup water and strained); 1 tbsp sugar (or to taste); Salt to taste; *For the Protein & Noodles:**; 300 g raw prawns (shelled and deveined, keep shells for stock if desired); 200 g chicken breast or thigh (sliced thinly); 400 g dried rice vermicelli (laksa noodles); *For Garnish & Serving:**; 2 eggs (hard-boiled and halved); 1 cup bean sprouts (blanched); 1/2 cup Vietnamese coriander (laksa leaf/daun kesum), roughly chopped; 1/4 cup torch ginger flower (bunga kantan), thinly sliced (optional but authentic); 1/4 cup fresh chives (chopped); 2 red chilies (sliced) for sambal; 1 lime (cut into wedges)

Laksa Sarawak 🇲🇾 Malaysia

A unique version of laksa from Sarawak, known for its rich and creamy broth.

Noodle Creamy

Made with

Rice vermicelli prawns coconut milk

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