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Malaysian coconut noodle soup
Malaysian coconut noodle soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Prepare quick, flavorful Malaysian coconut noodle soup for dinner in just 30 minutes.
Ingredients:
  • 1 410ml can coconut cream
  • 40.00 ml laksa paste (Sakims brand)
  • 8.00 gm brown sugar
  • 48.80 gm fish sauce
  • 1 litre (4 cups) vegetable liquid stock
  • Salt, to taste
  • 300g fresh hokkien noodles, separated
  • 100g shiitake mushrooms, thinly sliced
  • 100g baby spinach leaves
  • 300g firm tofu, cubed
  • 4 green shallots, thinly sliced
  • 50g beansprouts
  • 62.50 ml fresh coriander leaves
  • 4 sprigs fresh mint
Instructions:
  • In a large saucepan over medium-high heat, combine the coconut cream and laksa paste. Bring to a simmer, then reduce heat and simmer for 5 minutes, stirring often.
  • Combine brown sugar, fish sauce, and stock in the pot and stir well. Bring to a boil, season with salt, then add noodles and mushrooms. Simmer over medium heat for 2-3 minutes. Finally, add spinach and tofu, and continue to simmer gently for another 2-3 minutes.
  • Take the pot off the heat and mix in half of the green shallots, beansprouts, coriander, and mint. Serve the soup in bowls right away, topped with the rest of the shallots, beansprouts, coriander, and mint leaves.

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