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| Nutrient | Per serving1 bowl (approx. 550 g) | Per portion550 g |
|---|---|---|
| Sugar | ~10 g | ~10 g |
| Energy | ~3100 kJ | ~3100 kJ |
| Sodium | ~1600 mg | ~1600 mg |
| Protein | ~30 g | ~30 g |
| Fat, total | ~40 g | ~40 g |
| Carbohydrate | ~70 g | ~70 g |
| Saturated fat | ~22 g | ~22 g |
Fragrant coconut laksa broth with tender sliced chicken, rice noodles, bean sprouts and fresh herbs
Coconut curry laksa broth, tender sliced chicken, rice noodles, bean sprouts, spring onion, fried shallots, fresh herbs.
Laksa is a beloved Southeast Asian noodle soup born from the historical blending of Chinese and Malay cultures. While its roots lie in Peranakan cuisine, this fragrant, creamy coconut-based soup has become a popular and comforting fixture in modern Vietnamese-Australian dining, prized for its deeply aromatic spice profile.
Contains fish sauce, soy, and gluten (noodles, soy sauce). Often contains shellfish (shrimp paste in laksa base). May contain traces of peanuts, egg, dairy, tree nuts, and sesame from shared kitchen equipment.
For best results, store the broth, noodles, and chicken in separate airtight containers. Refrigerate within 2 hours and consume within 2 days.
If refrigerated, allow the ingredients to sit at room temperature for 10 minutes to take the chill off before reheating.
Bring the laksa broth to a rolling simmer in a saucepan on the stove. Place the cold noodles, chicken, and bean sprouts into a serving bowl, then pour the boiling broth over the top to heat everything through evenly.
Serve steaming hot. Garnish with spring onions, crispy fried shallots, and fresh herbs before enjoying.
