Laksa Lemak

Hearty comfort meets healthy eating in this delicious Asian laksa.

The ingredient of Laksa Lemak

• 250g dried rice vermicelli noodles
• 1 tbsp peanut oil
• 1 2 cup laksa paste see related recipe
• 4 cups massel chicken style liquid stock
• 2 tsp grated palm sugar or brown sugar
• 2 cups coconut milk
• 20 green medium king prawns peeled tails intact deveined
• 6 squares fried bean curd puffs thickly sliced
• 2 green onions thinly sliced
• 1 2cup beansprouts trimmed
• 1 lebanese cucumber peeled cut into thin strips
• 1 2 cup mint leaves
• 1 2 cup coriander leaves

The Instruction of laksa lemak

• place noodles in a heatproof bowl cover with boiling water stand for 5 minutes or until tender drain and set aside
• heat a wok over high heat until hot add oil and swirl to coat add laksa paste stir fry for 2 to 3 minutes or until aromatic and oil separates from paste add stock and sugar bring to boil reduce heat to medium low add coconut milk and stir until hot
• add prawns to wok cook for 2 minutes or until prawns turn pink stir in bean curd puffs and onions
• divide noodles between serving bowls top with prawns and bean curd puffs ladle over remaining soup top with beansprouts cucumber mint and coriander serve

Nutritions of Laksa Lemak

fatContent: 726 56 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 142 milligrams cholesterol

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