Today, I’m sharing a hearty Sarawak Laksa recipe that serves 8—perfect for a weekend family meal or a small gathering. While the ingredient list may seem long, the rich, complex flavors are absolutely worth the effort. Let’s dive in!
🌶️ Ingredients
Laksa Broth & Topping
500g chicken breast with bone
1kg prawns (with shells)
300g beansprouts
3 medium-sized eggs
600g Sarawak Laksa Paste
2 packets coconut milk (400ml total) or substitute with evaporated milk
600g rice vermicelli (about 1½ packets)
8g fresh coriander leaves
5 medium-sized limes
4 liters of water
Belachan (Shrimp) Paste
This adds depth and aroma to your broth.
12g dried chilies (approx. 8 medium-sized)
60g shallots (about 4 bulbs)
25g garlic (around 7 cloves)
50g belachan (fermented shrimp paste)
Belachan Paste Preparation
Wash the dried chilies, shallots, and garlic thoroughly.
Blend all ingredients with 50ml of water until smooth.
Stir-fry the mixture in a pan over medium heat until it thickens into a fragrant paste. Set aside.
Prepare the broth:
Boil 4 liters of water in a large pot. Add chicken breast and prawns. Once cooked, remove the meat and set aside. Keep the stock.
Wash the dried chilies, shallots, and garlic thoroughly.
Blend all ingredients with 50ml of water until smooth.
Stir-fry the mixture in a pan over medium heat until it thickens into a fragrant paste. Set aside.
🍜 How to Cook Sarawak Laksa
Prepare the broth:
Boil 4 liters of water in a large pot. Add chicken breast and prawns. Once cooked, remove the meat and set aside. Keep the stock.
Make the soup base:
Add the Sarawak Laksa paste and your homemade belachan paste to the stock. Simmer for 30–45 minutes to allow the flavors to develop.
Add coconut milk or evaporated milk:
Stir in the coconut milk slowly and let it simmer for another 10–15 minutes. Adjust salt to taste.
Prepare toppings:
Shred the cooked chicken breast.
Peel the prawns.
Lightly blanch the beansprouts.
Cook the eggs into thin omelettes, then slice them finely.
Boil the rice vermicelli according to the package instructions.
Shred the cooked chicken breast.
Peel the prawns.
Lightly blanch the beansprouts.
Cook the eggs into thin omelettes, then slice them finely.
Boil the rice vermicelli according to the package instructions.
Assemble your Laksa:
In each bowl, add rice vermicelli, shredded chicken, prawns, beansprouts, and sliced omelette. Pour over the hot broth and top with coriander leaves. Serve with a slice of lime on the side.
Sarawak Laksa is best enjoyed hot, with a generous squeeze of lime for that zesty kick.
You can also serve it with sambal or extra belachan paste for those who like it spicier.
If you’re preparing ahead, you can freeze the broth for up to 2 weeks!
Sarawak Laksa is a dish close to many Malaysian hearts, and making it at home brings a little taste of Borneo into your kitchen. Whether you’re sharing it with friends or making it as a weekend treat, this recipe captures the soul of East Malaysia in every bite.
Have you tried making Sarawak Laksa before? Let me know how it turns out—or tag me if you post it online. Selamat menjamu selera!
In each bowl, add rice vermicelli, shredded chicken, prawns, beansprouts, and sliced omelette. Pour over the hot broth and top with coriander leaves. Serve with a slice of lime on the side.
🥢 Tips for Serving
Sarawak Laksa is best enjoyed hot, with a generous squeeze of lime for that zesty kick.
You can also serve it with sambal or extra belachan paste for those who like it spicier.
If you’re preparing ahead, you can freeze the broth for up to 2 weeks!
Sarawak Laksa is a dish close to many Malaysian hearts, and making it at home brings a little taste of Borneo into your kitchen. Whether you’re sharing it with friends or making it as a weekend treat, this recipe captures the soul of East Malaysia in every bite.
Have you tried making Sarawak Laksa before? Let me know how it turns out—or tag me if you post it online. Selamat menjamu selera!
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