Malaysian Laksa Nyonya
A quintessential Malaysian dish, Laksa Nyonya is a savory and spicy noodle soup with a rich coconut curry broth and fresh prawns.
Preparation
Get these tasks done before you start cooking.
Marinating the Prawns
- 1
Combine prawns and marinade
In a bowl, combine prawns with lime juice, salt, and pepper.
- 2
Marinate
Let it marinate for 15 minutes.
- 3
Drain
Drain and set aside.
Preparing the Noodles
- 1
Boil noodles
Boil water in a pot.
- 2
Cook noodles
Add rice noodles and cook according to package instructions.
Tip: Do not overcook the noodles; they should be firm to the bite.
- 3
Drain and rinse
Drain and rinse with cold water to stop cooking.
Tip: Toss the drained noodles in a bit of oil to prevent sticking.
How to Make Malaysian Laksa Nyonya
Total time: 2 h · Yields 4 servings
- 1
Broth Preparation
Heat oil in a pot, sauté onion, garlic, ginger, and lemongrass until fragrant.
- 2
Building the Flavor
Stir in curry powder and chili paste, cook for 2 minutes.
- 3
Simmering
Add coconut milk, chicken broth, fish sauce, and sugar. Bring to a boil, then simmer for 15 minutes.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Stored in an airtight container, the broth can last up to 3 days in the refrigerator.
Can I make this ahead?
Yes, prepare the broth ahead of time and store it in the fridge. Cook the noodles and prawns fresh for serving.
What can I use instead of prawns?
You can substitute prawns with chicken, tofu, or a mix of seafood.
Are there vegetarian options?
Yes, use vegetable broth instead of chicken broth and add more veggies or tofu.
How to reheat leftovers?
Reheat the broth on the stove over medium heat until steaming hot. Add fresh noodles and prawns before serving.
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