Laksa
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast.
Four bowls of coconut laksa with shrimp and rice noodles.
4 servingsFinal yield 2,200 g
Ingredients
- 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
Method
- 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.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,728.5 kcal
- Protein
- 111.1 g
- Fat
- 127.9 g
- Total carbohydrate (by difference)
- 290.7 g
- Total dietary fibre (USDA)
- 18.6 g
- Saturated fatty acids
- 100.3 g
- Sodium
- 4,389.4 mg
- Salt (sodium × 2.5)
- 11 g
Per serving
- Protein27.8 g16%
- Fat32 g42%
- Total carbohydrate (by difference)72.7 g42%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 682.1 kcal
- Protein
- 27.8 g
- Fat
- 32 g
- Total carbohydrate (by difference)
- 72.7 g
- Total dietary fibre (USDA)
- 4.6 g
- Saturated fatty acids
- 25.1 g
- Sodium
- 1,097.4 mg
- Salt (sodium × 2.5)
- 2.7 g
Per 100 g of finished food
- Energy
- 124 kcal
- Protein
- 5 g
- Fat
- 5.8 g
- Total carbohydrate (by difference)
- 13.2 g
- Total dietary fibre (USDA)
- 0.85 g
- Saturated fatty acids
- 4.6 g
- Sodium
- 199.5 mg
- Salt (sodium × 2.5)
- 0.5 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- 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.
Allergens
Contains: Crustaceans, Celery
May contain: Sulphites
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal