Back to Full Menu
| Nutrient | Per serving1 bowl (approx. 600 g) | Per portion600 g |
|---|---|---|
| Sugar | ~10 g | ~10 g |
| Energy | ~3300 kJ | ~3300 kJ |
| Sodium | ~1850 mg | ~1850 mg |
| Protein | ~36 g | ~36 g |
| Fat, total | ~42 g | ~42 g |
| Carbohydrate | ~70 g | ~70 g |
| Saturated fat | ~24 g | ~24 g |
Aromatic coconut laksa broth loaded with fresh seafood, rice noodles, bean sprouts and herbs
Rich coconut curry laksa broth, mixed seafood (prawns, mussels, squid), rice noodles, bean sprouts, spring onion, fried shallots.
Laksa is a deeply comforting Southeast Asian noodle soup that bridges Chinese and Malay culinary traditions. This seafood variation highlights the region's rich coastal bounty, swimming in a deeply fragrant, coconut-rich broth that has become highly celebrated in modern Australian-Vietnamese dining.
Contains shellfish (prawns, mussels, squid, 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 food safety and best quality, store the seafood, broth, and noodles in separate airtight containers. Refrigerate within 2 hours and consume strictly within 24 hours due to the fresh seafood content.
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 simmer in a saucepan on the stove. Place the cold noodles, bean sprouts, and seafood into a serving bowl, then pour the boiling broth over the top to heat everything through gently without overcooking the seafood.
Serve steaming hot. Garnish with fresh spring onions and crispy fried shallots before enjoying.
