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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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	2406 grams (2406.0g)

Amount per serving	% Daily Value*
Calories	2396

Total Fat 73.40g	94%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 18.30g
Cholesterol 1053mg	351%
Sodium 4985mg	217%
Total Carbohydrate 225.70g	82%
Dietary Fiber 10.30g	37%
Total Sugars 42.40g
Protein 214.10g	428%

Vitamin D 88IU	440%
Calcium 688mg	53%
Iron 14mg	78%
Potassium 2630mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 35.4%

Carbs: 37.3%