4 Serves
76 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
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MalaysianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
67 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
366 mg / 4,700 mgSodium
848 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the laksa paste and vegetable oil in a large pot over medium heat, stirring until fragrant.
Add the chopped onion and garlic to the pot, sautéing until softened.
Pour in the hot water and bring the mixture to a gentle simmer to develop the broth base.
Season the broth with salt and pepper to taste, then stir well.
Ladle the hot soup into bowls and serve immediately.
43
g68
g47
g
