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| Nutrient | Per serving1 bowl (approx. 600 g) | Per portion600 g |
|---|---|---|
| Sugar | ~10 g | ~10 g |
| Energy | ~3500 kJ | ~3500 kJ |
| Sodium | ~1800 mg | ~1800 mg |
| Protein | ~35 g | ~35 g |
| Fat, total | ~45 g | ~45 g |
| Carbohydrate | ~70 g | ~70 g |
| Saturated fat | ~25 g | ~25 g |
Rich and creamy laksa broth with a combination of proteins, rice noodles, bean sprouts and fresh herbs
Rich coconut curry laksa broth, rice noodles, mixed proteins (beef slices, chicken, prawns), bean sprouts, fresh coriander, fresh red chilli.
Laksa is a deeply comforting noodle soup born from the historical blending of Chinese and Malay cultures across Southeast Asia. While it is distinct from traditional Vietnamese soups like pho, this spicy, creamy coconut-based dish has become a highly popular staple in modern Vietnamese-Australian restaurants, celebrated for its complex and aromatic spice profile.
Contains shellfish (prawns, shrimp paste), fish sauce, soy, and gluten (noodles, soy sauce). May contain traces of peanuts, egg, dairy, tree nuts, and sesame from shared kitchen equipment.
For best results, store the broth, noodles, and proteins in separate airtight containers. Refrigerate within 2 hours and consume within 24 to 48 hours. Due to the seafood content, consuming within 24 hours is highly recommended.
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 gentle, rolling simmer in a saucepan on the stove. Place the cold noodles, bean sprouts, and proteins into a serving bowl, then pour the boiling broth over the top to heat everything through evenly.
Serve steaming hot. Garnish with the provided fresh coriander and red chilli, and enjoy immediately.
