Malaysian · Malaysia
Laksa Sarawak
Spicy coconut milk noodle soup with prawns, tofu, and vegetables, a Sarawakian specialty.
20 minutes2 servings
Ingredients
Method
- Soak noodles in warm water for 10 minutes. Drain and set aside.
- In a pot, sauté laksa paste for 2 minutes. Add broth and coconut milk. Bring to a simmer.
- Add prawns and tofu. Cook for 3-4 minutes until prawns turn pink.
- Add vegetables and noodles. Cook for 2-3 minutes until tender. Serve hot.