Malaysian coconut noodle soup

Malaysian coconut noodle soup


Have dinner on the table in 30 minutes with this Malaysian coconut noodle soup.

The ingredient of Malaysian coconut noodle soup

  1. 1 410ml can coconut cream
  2. 2 tablespoons laksa paste (Sakims brand)
  3. 2 teaspoons brown sugar
  4. 2 tablespoons fish sauce
  5. 1 litre (4 cups) Massel vegetable liquid stock
  6. Salt, to taste
  7. 300g fresh hokkien noodles, separated
  8. 100g shiitake mushrooms, thinly sliced
  9. 100g baby spinach leaves
  10. 300g firm tofu, cubed
  11. 4 green shallots, thinly sliced
  12. 50g beansprouts
  13. 1/4 cup fresh coriander leaves
  14. 4 sprigs fresh mint

The instruction how to make Malaysian coconut noodle soup

  1. Combine the coconut cream and laksa a paste in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat and simmer for 5 minutes, stirring frequently.
  2. Add the brown sugar, fish sauce and stock and stir to combine. Return to the boil and season with salt. Add the noodles and mushrooms, reduce the heat to medium and simmer for 2-3 minutes. Add the spinach and e tofu and gently simmer for 2-3 minutes. (See microwave tip.)
  3. Remove from the heat and add half the green shallots, beansprouts, coriander and mint. Ladle soup into bowls and serve immediately, garnished with remaining shallots, beansprouts, coriander and mint leaves.

Nutritions of Malaysian coconut noodle soup

calories: 557.109 calories
calories: 29 grams fat
calories: 19 grams saturated fat
calories: 44 grams carbohydrates
calories: 9 grams sugar
calories: 24 grams protein
calories: 2183.3 milligrams sodium
calories: NutritionInformation

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