Sarawak Laksa with Chilli Sambal

5/5 from 1 Customers

15 mins

55 mins


In stock

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Sarawak Laksa is a dish rarely found outside of Malaysia. The laksa paste that makes up the base of the soup is produced and sold by only a handful of families in Sarawak, and they guard their individual recipes very closely! The paste contains nearly 20 different ingredients combined to make a rich, spicy broth - thankfully most of these are spices, and once you’ve got that sorted it isn’t hard to make at all! Ladled over noodles, beansprouts, chicken, prawns and omelette and - with some lime and spicy chilli sambal on the side - it’s a deliciously satisfying meal in a bowl.


15 mins

55 mins





Medium Effort

Main Ingredient



Dairy Free

Dairy Free

Taste Profile

Meal Taste


Meal Taste



Popular Style




Tamarind Blend: tamarind (tamarind and cornstarch), galangal, paprika
Sambal Spices: red bell pepper, chilli, paprika, guajillo chilli
Laksa Paste Spices: guajillo chilli, cumin, coriander, star anise, cloves, nutmeg, green cardamon, chilli, turmeric, lemongrass

May contain traces of celery, mustard and sesame

  • 300g thinly sliced chicken or cooked prawns or a mixture
  • 1 bunch of spring onions
  • 5 cloves of garlic
  • Fresh ginger
  • 25g bunch of coriander
  • 300g beansprouts
  • 1 lime
  • 2 eggs (any size)
  • 30g peanuts (roasted and salted are fine)
  • 200ml full fat coconut milk
  • Dried rice noodles to serve (vermicelli are best)
  • 2 tbsp sugar
  • 3 tbsp fish or soy sauce (any type)
  • 1 chicken stock cube
  • Small frying pan
  • Large saucepan
  • Blender
  • Measuring jug

Product Rating (1):


Deliciously spicy authentic Sarawak. However preparation time may be more than 50 mins. Nevertheless worth it.

Rebecca Andrew View More

WOW a beautiful bowl of goodness! Hats off to the chef!

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