Laksa with Jammy Eggs
Laksa – the iconic Malaysian spicy coconut noodle soup!
An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic toppings. This is an easy Laksa recipe made with store-bought Laksa paste.
Course: Lunch, Dinner, SoupsCuisine: Malaysian, AsianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
16
minutesCalories
1194
kcalIngredients
6-8 6-8 eggs
600 g 600 udon noodles
2 2 bok choy, trimmed and halved
2 tbsp 2 sesame or vegetable oil
6 tbsp 6 laksa paste
1 litre 1 chicken stock
400 ml 400 can coconut milk
2 tbsp 2 fish sauce, plus extra to taste
1 tsp 1 sugar, plus extra to taste
400 g 400 peeled prawns
To garnish: lime wedges, mung bean sprouts, fresh mint leaves, fresh coriander, fresh sliced chilli
Directions
- Bring a large saucepan of water to a boil over medium-high heat. Gently lower the eggs, and boil for 7 minutes. Immediately transfer the eggs to iced water to shock the cooking process, and peel when cool enough to handle. Cut into halves and set aside.
- Cook the udon noodles in the boiling water according to packet instructions, or until just tender. Remove the noodles with tongs and transfer to 4 serving bowls.
- Add the bok choy to the same pan and boil for 30 seconds, until vibrant and tender. Divide between the 4 serving bowls.
- In the meantime, heat the oil in a separate pan over medium-high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
- Add the stock, coconut milk, fish sauce and sugar. Bring to a bubble, then reduce heat to medium-low and simmer for 5 minutes. Add the prawns to the broth, and cook for 3 minutes or until cooked.
- Ladle the laksa over the noodles and bok choy. Top with the egg halves, lime wedges, mung bean sprouts, and mint, coriander and chilli. Serve immediately.