Continental Recipe

Laska Noodle Soup Recipe

1 Mins read

Laska Noodle Soup Recipe

Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries.

It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients.

Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.

 

 

RECIPE INGREDIENTS

Yellow noodles

Bean sprouts

10 shrimp peeled, deveined and cooked

3 hard-boiled eggs cut into halves

Fish cakes cut into pieces

 

Soup:

 3 tablespoons cooking oil

 1/2 pack Malaysian instant curry paste

 2 cups chicken broth

 2 cups water

 2 stalks lemongrass white part only, pounded

 10 tofu puffs, cut into pieces

 1/2 cup evaporated milk

 1/2 cup coconut milk

 salt to taste

 

 

DIRECTIONS ON HOW TO MAKE LASKA NOODLE SOUP RECIPE

Add the oil and sauté the instant curry paste until frangrance in a pot under medium heat.

Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste.

Rinse the yellow noodles and bean sprouts separately, drained and set aside

Bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.

Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve warm.

 

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

YAKAMEIN (NEW ORLEANS NOODLES SOUP)

CHICKEN NOODLE WITH PEANUT-GINGER SAUCE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Laska Noodle Soup Recipe

Rating: 5.0/5
( 1 voted )
Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

Yellow noodles
Bean sprouts
10 shrimp peeled, deveined and cooked
3 hard-boiled eggs cut into halves
Fish cakes cut into pieces
Soup:
3 tablespoons cooking oil
1/2 pack Malaysian instant curry paste
2 cups chicken broth
2 cups water
2 stalks lemongrass white part only, pounded
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
salt to taste

Instructions

  • Add the oil and sauté the instant curry paste until frangrance in a pot under medium heat.
  • Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste.
  • Rinse the yellow noodles and bean sprouts separately, drained and set aside
  • Bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl.
  • Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve warm.
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