4 Serves
105 Mins
Prepare the spice paste by blending onions, garlic, lemongrass, and shrimp paste in a food processor until smooth.
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VietnameseVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
366 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
26 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the spice paste until fragrant.
Pour in the coconut milk and bring to a gentle simmer, then season the broth with salt and pepper to taste.
Add the cooked rice vermicelli noodles to the bowls and ladle the hot Laksa broth over them, serving immediately.
25
g60
g15
g
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Vietnamese