Nut-Free Laksa Sarawak

Discover the rich, aromatic flavors of Borneo with this Nut-Free Laksa Sarawak, a tantalizing twist on the beloved Malaysian classic. Free from peanuts and tree nuts, this recipe is a perfect option for those with dietary restrictions while staying true to the dish's creamy and savory essence. Featuring tender chicken, succulent prawns, and silky rice vermicelli noodles, it’s all simmered in a fragrant coconut milk broth infused with turmeric, chili paste, and kaffir lime leaves. Topped with fresh bean sprouts, cilantro, and a squeeze of zesty lime, this hearty soup delivers a burst of vibrant, authentic flavors in every spoonful. Ready in under an hour, it’s an easy yet exotic meal that’s sure to delight your taste buds and transport you straight to the heart of Sarawak!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 250 grams Chicken breast
• 200 grams Prawns, deveined and shelled
• 400 ml Coconut milk
• 500 ml Water
• 2 tablespoons Cooking oil
• 3 Garlic cloves, minced
• 4 Shallots, sliced
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 tablespoons Chili paste
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 3 Kaffir lime leaves
• 2 tablespoons Fresh cilantro, for garnish
• 100 grams Bean sprouts
• 2 Lime wedges, for serving

Directions

Step 1

Boil water in a large pot, then turn off the heat. Add rice vermicelli noodles and let them soak according to package instructions until softened. Drain and set aside.

Step 2

In a saucepan, heat the cooking oil over medium heat. Sauté the minced garlic and sliced shallots until fragrant and translucent.

Step 3

Add the turmeric powder, cumin powder, coriander powder, and chili paste to the pan. Stir well to combine and cook for another 2 minutes, until the spices are aromatic.

Step 4

Add the chicken breast to the pan and cook until the pieces are browned on all sides. Pour in the water and bring the mixture to a simmer.

Step 5

Once it begins to simmer, add the coconut milk while stirring continuously to incorporate it into the broth. Let the mixture continue to simmer for about 10 minutes.

Step 6

Add the prawns to the soup and cook until they are pink and opaque, about 3-4 minutes.

Step 7

Stir in the salt, sugar, and kaffir lime leaves, then let it simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 8

To serve, divide the rice vermicelli noodles into serving bowls. Ladle the laksa broth generously over the noodles.

Step 9

Top each bowl with bean sprouts and fresh cilantro. Serve with lime wedges on the side.

Nutrition Facts

Serving size	2155.4 grams (2155.4g)

Amount per serving	% Daily Value*
Calories	2093

Total Fat 41.00g	53%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 1.30g
Cholesterol 605mg	202%
Sodium 4367mg	190%
Total Carbohydrate 289.20g	105%
Dietary Fiber 22.20g	79%
Total Sugars 72.50g
Protein 149.20g	298%

Vitamin D 304IU	1520%
Calcium 414mg	32%
Iron 14mg	79%
Potassium 3345mg	71%

*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: 17.4%

Protein: 28.1%

Carbs: 54.5%