Laksa

Less suited for breakfast.

Four bowls of coconut laksa with shrimp and rice noodles.

Menu portion42 min682.1 kcal per menu portion

Soup · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

400 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
250 gRice noodles, dry
900 gBeverages, water, tap, drinking not counted – removed
375 gBeverages, water, tap, drinking editorial addition
450 gCoconut milk, used in cooking
1,100 gSoup, stock, chicken, home-prepared
8 gGinger root, raw
8 gLemon grass (citronella), raw not counted – removed
6 gSpices, turmeric, ground
5 gSpices, coriander seed
3 gSpices, cumin seed
25 gGarlic, raw
60 gLime juice, raw

Pound 8 g galangal with 25 g chopped garlic, 6 g turmeric, 5 g coriander and 3 g cumin into a paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.
Simmer paste with 450 g coconut milk and 1100 g stock for 8 minutes at 95 °C. Remove lemongrass before adding the remaining ingredients.
Cook 250 g noodles for 5 minutes in 1275 g water; drain 900 g and about 375 g remains in the noodles. Divide noodles between four bowls.
Cook 400 g shrimp in the soup for 3 minutes until opaque. Ladle soup over noodles and divide a total of 60 g lime juice.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Celery, Crustaceans

May contain: Sulphites

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.