4 Serves
97 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
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PersianVitamin E
6 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
173 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
617 mg / 1,250 mgPotassium
962 mg / 4,700 mgSodium
471 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
6 g / 28 gSugar
18 g / 50 gSaturated Fat
36 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Stir in the Laksa paste and cook for a few minutes to release the oils and aromatics.
Pour in the coconut milk and bring the broth to a gentle simmer, seasoning with salt and pepper to taste.
Add the shrimp and fish cakes to the simmering broth and cook until the shrimp are pink and opaque.
Divide the cooked rice vermicelli noodles into bowls and ladle the hot Laksa broth and toppings over them.
13
g47
g6
g
Japanese