How can I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.

Can I make this dish ahead of time?

You can prep the paste in advance and store it refrigerated. Assemble and cook the dish the day you plan to serve it.

What can I use if I can't find fresh crab?

Canned crab or even cooked chicken can be substituted.

How can I make it vegetarian?

Substitute crab with firm tofu or tempeh, and use vegetable stock.

Is there a non-spicy version?

Reduce or omit the chilies and add more cilantro and lime for flavor.

Spicy Malaysian Laksa Lemak with Crab

Name: Spicy Malaysian Laksa Lemak with Crab
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Red chilies; Ginger; Garlic; Shallots; Lemongrass; Shrimp paste; Chicken stock; Coconut milk; Fish sauce; Sugar; Crab meat; Rice noodles; Boiling water; Bean sprouts; Fresh lime; Cilantro leaves; Red chili

A Rich, Spicy Coconut Noodle Soup

Dive into the aromatic world of Malaysian cuisine with this spicy laksa featuring succulent crab in a rich coconut broth.

1 h 30 min
4
Advanced

Ingredients

For the Laksa Paste

Red chilies

5 — deseeded

Ginger

2-inch — peeled, chopped

Garlic

3 cloves — peeled

Shallots

2 — peeled

Lemongrass

2 stalks — white part only

Shrimp paste

1 tablespoon

For the Coconut Broth

Chicken stock

2 cups

Coconut milk

2 cups

Fish sauce

2 tablespoons

Sugar

2 teaspoons

Crab meat

300 g — fresh (or canned)

For the Noodles

Rice noodles

400 g — soaked in warm water

Boiling water

for cooking

For the Garnishes

Bean sprouts

200 g — washed

Fresh lime

1 — sliced

Cilantro leaves

1/4 cup

Red chili

1 — sliced thinly

Preparation

Making Laksa Paste

Combine Ingredients

Combine red chilies, ginger, garlic, shallots, lemongrass, and shrimp paste in a food processor.

Blend until Smooth

Blend until smooth, adding a little water if needed.

Set Aside

Set aside the paste for the broth preparation.

⚠ Strain the paste well to avoid fibrous textures in your soup. 💡 Prepare the paste a day ahead to save time and enhance flavors.

Preparing the Crab

Boil the Crab

If using fresh crab, boil in water for 5 minutes, extract meat carefully.

Reserve Shells

Reserve shells if desired for additional flavor in the broth.

Set Aside

Set crab meat aside.

Cooking Process

Sautéing the Paste

In a large pot, heat oil over medium-high heat and sauté the paste until aromatic.

Simmering the Broth

Add the chicken stock and coconut milk, bring to a gentle simmer.

Final Adjustments

Stir in fish sauce, sugar, and crab meat, simmer for an additional 10 minutes.

Plating & Serving