Sarawak laksa-(spicy vermicelli soup) Recipe

Sarawak laksa-(spicy vermicelli soup)

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1 pkt mihun-(vermicelli) -cooked to soften
1 cup fresh prawns
1 breast
12 cups water
1 pkt instant coconut milk
1/4 cup milk
1/2 cup fish sauce
1 tbsp sugar
1 pkt -(450gm) Sarawak laksa paste
3 tbsp lime juice
1 cup bean sprouts -blanch
1/2 cup chopped coriander leaves
3 eggs- beaten to make omelet- shredded

Ingredients to be fried in 3 tbsp oil till crispy and pound finely.
3 tbsp dried prawns
1/4" belacan
3 dried chillies

How to make Sarawak laksa-(spicy vermicelli soup)

1. Extract 2 tbsp of the laksa paste and mix with the crispy fried ingredients and up aside for garnish.
2.Pour water in a large pot. Add chicken breast, and prawns and the laksa paste. Bring to boil for 20 mins.

3. Scoop out the prawns and let the chicken boil till tender inside the paste. Shell the prawns and leave aside.

4. Scoop out the chicken and add prawn sauce, sugar and let it boil again for 5 mins. Tear the chicken meat to pieces and keep aside.

5. Add coconut powder and milk . Stir to dissolve. Bring to boil for another 5 mins.

6. To serve: Add a handful of vermicelli to a bowl. Arrange, prawns, omelet, bean sprouts on top of vermicelli. Pour sauce over until it covers 3/4 of the bowl.

7. Garnish with chopped coriander leaves and crispy fried sambal.


This laksa or spicy vermicelli soup is very famous in Kuching, Sarawak. When you visit Kuching you should try or buy the laksa paste to make your own at home.

Question from the Chef

“What's for weekend lunch?”

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