High Protein Laksa Sarawak
Indulge in the vibrant flavors of High Protein Laksa Sarawak, a wholesome twist on the beloved Malaysian classic that’s packed with nutritious ingredients and bold taste. This aromatic dish features tender chicken breast, protein-rich tofu, and plump, succulent prawns simmered in a creamy coconut milk and laksa paste broth that’s seasoned to perfection. Served over delicate rice vermicelli noodles and garnished with crunchy bean sprouts, fresh cilantro, and hard-boiled eggs, this laksa offers both heartiness and a burst of freshness in every bite. With just 15 minutes of prep and 30 minutes of cooking, it’s an ideal meal for busy weeknights that doesn’t skimp on authenticity. Squeeze a lime wedge over your bowl for a zesty finish, and enjoy this high-protein, gluten-free delight that’s as nourishing as it is irresistible.
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Ingredients
- 200 grams Rice vermicelli noodles
- 300 grams Chicken breast
- 200 grams Firm tofu
- 200 grams Large prawns, peeled and deveined
- 4 tablespoons Laksa paste
- 400 milliliters Coconut milk
- 750 milliliters Chicken stock
- 100 grams Bean sprouts
- 2 pieces Hard-boiled eggs, halved
- 2 tablespoons Fresh cilantro leaves
- 4 pieces Lime wedges
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Directions
Step 1
Start by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
Step 2
Cut the chicken breast into bite-sized pieces. Cut the tofu into cubes.
Step 3
Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and fry for 2-3 minutes until fragrant.
Step 4
Pour in the coconut milk and chicken stock. Stir well to combine and bring to a simmer.
Step 5
Add the chicken pieces into the pot and cook for about 5 minutes, or until the chicken is just cooked through.
Step 6
Add the tofu cubes and prawns to the broth. Season with salt and simmer for another 5-6 minutes until the prawns turn pink and are cooked through.
Step 7
Divide the cooked rice vermicelli noodles among 4 serving bowls.
Step 8
Ladle the hot laksa broth, along with the chicken, tofu, and prawns, over the noodles.
Step 9
Top each bowl with bean sprouts, half a hard-boiled egg, and a sprinkle of cilantro leaves.
Step 10
Serve with lime wedges on the side for squeezing over the laksa just before eating.
Nutrition Facts
| Serving size | (2406g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2396.0 |
| Total Fat 73.4g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 18.3g | |
| Cholesterol 1053mg | 0% |
| Sodium 4984.7mg | 0% |
| Total Carbohydrate 225.7g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 42.4g | |
| Protein 214.1g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 688.2mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2630.4mg | 0% |
Source of Calories