Laksa

Name: Laksa
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bruneian
Ingredients: 400g thick rice noodles; 300g chicken breast; 200g shrimp, peeled; 400ml coconut milk; 800ml chicken stock; 6 dried chillies, soaked; 8 shallots; 4 cloves garlic; 3 stalks lemongrass; 5cm galangal; 2 tbsp ground coriander; 1 tsp turmeric; 2 tbsp vegetable oil; Bean sprouts; Vietnamese mint; Hard-boiled eggs, halved; Lime wedges; Salt and sugar

Laksa (LAHK-sah)

Bruneian Spicy Noodle Soup

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 454 kcal

Rice noodles in a rich, creamy coconut curry broth laced with galangal and lemongrass, topped with shredded chicken, shrimp, and fresh herbs.

Nutrition & Info

Protein 22.0g

Carbs 42.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten

Equipment Needed

large pot blender ladle

Presentation Guide

Vessel: deep bowl

Garnishes: Vietnamese mint, bean sprouts, lime

Accompaniments: sambal, prawn crackers

Ingredients

400g thick rice noodles
300g chicken breast
200g shrimp, peeled
400ml coconut milk
800ml chicken stock
6 dried chillies, soaked
8 shallots
4 cloves garlic
3 stalks lemongrass
5cm galangal
2 tbsp ground coriander
1 tsp turmeric
2 tbsp vegetable oil
Bean sprouts
Vietnamese mint
Hard-boiled eggs, halved
Lime wedges
Salt and sugar

Instructions

1
Blend shallots, garlic, soaked chillies, lemongrass, galangal, coriander, and turmeric into a smooth paste.
2
Heat oil and fry the paste for 5-7 minutes until deeply fragrant and the oil separates.
3
Add chicken stock and coconut milk, bring to a gentle simmer.
4
Poach chicken breast in the broth for 15 minutes until cooked. Remove and shred.
5
Add shrimp to the broth and cook for 3 minutes until pink.
6
Divide noodles among bowls, ladle broth over, and top with shredded chicken, shrimp, bean sprouts, herbs, egg halves, and lime wedges.

💡

Did You Know?

Bruneian laksa vendors start preparing their broth before dawn — the best versions have simmered for hours, developing an incredibly complex depth of flavor.

Chef's Notes

Equipment Tips

large pot
blender
ladle

Garnishing

Vietnamese mint, bean sprouts, lime

Accompaniments

sambal, prawn crackers

The Story Behind Laksa

Laksa in Brunei reflects the Peranakan and Malay culinary fusion that developed through centuries of maritime trade. Brunei's version leans toward a richer coconut base compared to the sour asam laksa found elsewhere, resulting in a luscious, warming bowl that has become a morning market staple across the sultanate.

🕐 Traditionally enjoyed breakfast, lunch 📜 Origins: Peranakan-Malay

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