Malaysian Seafood Laksa Soup with Coconut Rice Bowls for Brunch: A Sensory Extravaganza!

Discover a gourmet Malaysian brunch recipe featuring a flavorful seafood laksa soup served over coconut rice bowls, perfect for advanced chefs looking to elevate their culinary skills with an exotic twist on a traditional dish.

🕒 (Prep, Cook, Total) - Prep time: 20 minutes - Cook time: 15 minutes - Total time: 35 minutes

🍽 Servings: 6 servings

🔥 Difficulty: Advanced

🌎 Cuisine: Malaysian

Allergens

Seafood (Prawns and Squid)

Ingredients

1 kg fresh tiger prawns, shelled and deveined
500 g squid, cleaned and cut into rings
2 cups coconut milk
4 cups fish broth
3 tbsp laksa paste
1 cup bean sprouts, washed
1 cup fresh cilantro, chopped
2 cups jasmine rice, rinsed and cooked
Salt and sugar, to taste

Instructions

In a large pot, heat 2 cups of fish broth over medium heat. Add laksa paste and cook until fragrant (1 2 minutes). Add coconut milk, remaining fish broth, and seafood (prawns and squi
To the pot. Bring to a simmer and cook for 5 7 minutes or until seafood is cooked through. Season with salt and sugar to taste. In the meantime, prepare coconut rice by combining cooked jasmine rice with coconut milk in a separate container. Mix well and set aside. To assemble, ladle the hot laksa soup over a bed of coconut rice in each bowl. Top with bean sprouts and fresh cilantro.

Chef’s Insight

The key to a great laksa is a well-balanced flavor profile, combining sweet, sour, spicy, and savory elements.

Notes

Adjust the spice level according to personal preference by adding more or less laksa paste.

Substitutions

For a vegetarian option, substitute the seafood with firm tofu and vegetables such as mushrooms or bell peppers.

Alternative Preparations

This recipe can also be prepared with chicken or beef instead of seafood for a non-seafood alternative.

Alternative Methods

The laksa soup can be cooked in a slow cooker on low heat for 4-6 hours, allowing the flavors to meld and deepen.

Best Storage Practice

Store cooked seafood separately from the soup base in an airtight container in the refrigerator for up to two days before reheating and assembling.

Shelf Life

2 days in the refrigerator

Plating Tips

Use a shallow, wide bowl for the coconut rice. Place a spoonful of laksa soup on one side of the bowl and gently spread it across the rice. Garnish with bean sprouts and cilantro.

Nutrition Facts

This dish provides a balance of proteins (from seafood), carbohydrates (from rice), and healthy fats (from coconut milk). The vegetables offer vitamins and minerals for overall health.