Dish

Sarawak laksa

Coconut curry soup

To make Sarawak laksa, start by cooking the rice vermicelli according to the package instructions. In a separate pot, heat up the laksa paste and coconut milk. Once the broth is hot, add in the shredded chicken and prawns and cook until they are fully cooked. Serve the soup hot with the rice vermicelli, bean sprouts, and a lime wedge. This soup is a great source of protein and can be easily customized by adding in more vegetables or seafood.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Soup

Origins and history

Sarawak laksa is a popular dish in Sarawak, Malaysia. It is believed to have originated in the 1940s and has since become a staple in Malaysian cuisine. The dish is typically served for breakfast or lunch and is enjoyed by people of all ages.

Dietary considerations

Gluten-free, dairy-free (use non-dairy milk substitute)

Variations

Sarawak laksa can be customized by adding in more vegetables such as sliced cucumbers or shredded carrots. Some variations also include the addition of tofu or fish cakes for extra flavor.

Presentation and garnishing

Sarawak laksa is typically served in a bowl and can be garnished with fresh herbs such as cilantro or basil. The lime wedge can also be used to add extra flavor to the soup.

Tips & Tricks

To make the laksa paste, you can use a store-bought paste or make your own by blending together lemongrass, galangal, garlic, shallots, and chili peppers. If you prefer a spicier soup, you can add more chili peppers to the broth.

Side-dishes

Sarawak laksa is typically served with a side of sambal, a spicy chili paste. It can also be paired with a cold drink such as iced tea or a lime soda.