Sarawak Laksa (Prawn and Chicken Noodle Soup)
Local name: Laksa Sarawak
In short: Rice vermicelli in a spiced prawn and tamarind broth with sesame, peanuts and a little coconut milk, topped with chicken, prawns and omelet. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 10 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 750 kcal
Sarawak laksa is the noodle soup that Sarawakians enjoy for breakfast, and it is quite different from the curry laksa of the peninsula. The broth is built on prawn shells and a paste of chilies, sesame, peanuts, tamarind and many whole spices, with only a little coconut milk to round it off. Rice vermicelli sits under shredded chicken, prawns and a thin omelet, with sambal belacan and lime on the side.
Instructions
- Peel the prawns, keeping the shells and heads. Simmer the shells and heads in the water for 20 minutes, then strain the stock into a clean pot.
- Poach the chicken breast in the stock for 12 to 15 minutes, until cooked through (74°C/165°F). Lift it out and shred. Poach the peeled prawns in the same stock for 2 minutes, then lift them out.
- Toast the coriander, cumin, star anise, cloves and cardamom in a dry pan for 1 minute, until fragrant, then grind to a powder.
- Blend the ground spices with the chilies, shallots, garlic, galangal, lemongrass, belacan, peanuts and sesame seeds and 4 tbsp water into a smooth paste.
- Heat the oil in a large pot and fry the paste for 12 to 15 minutes over medium-low heat, until fragrant and the oil separates. Pour in the stock and simmer for 20 minutes.
- Stir in the tamarind liquid, sugar, salt and coconut milk and heat gently for 5 minutes without boiling hard.
- Cook or soak the vermicelli following the package directions and drain. Blanch the bean sprouts in boiling water for 20 seconds.
- Divide the noodles and sprouts among bowls. Ladle over the broth and top with the chicken, prawns, omelet and coriander. Serve with lime and sambal.
Tips
- Do not discard the prawn heads and shells. They give the broth its depth, so it is worth making the stock from scratch.
- Ready-made Sarawak laksa paste is sold in packets. Use 4 to 5 tablespoons in place of the homemade paste and taste for salt before adding more.
Questions and answers
How is Sarawak laksa different from curry laksa?
Sarawak laksa has a thinner broth built on prawn stock, sesame, peanuts, tamarind and whole spices, with only a little coconut milk. It is garnished with omelet strips and is less creamy than curry laksa.
Is Sarawak laksa spicy?
It is medium. The paste is aromatic more than fiery, and the heat is adjusted at the table with a spoonful of sambal belacan and a squeeze of lime.
Can I use ready-made paste for Sarawak laksa?
Yes. Packets of Sarawak laksa paste save a lot of time. Fry it in oil as in the recipe, and add the prawn stock and coconut milk as directed.
How long does it take to make Sarawak Laksa (Prawn and Chicken Noodle Soup)?
About 1 h 50 min in total: 40 min of preparation and 1 h 10 min of cooking.
How many calories are in Sarawak Laksa (Prawn and Chicken Noodle Soup)?
About 750 kcal per serving, with 42 g of protein, 76 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 76 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
