How to Make Laksa Sarawak with Prawns (Traditional & Healthy Version)
Laksa Sarawak with Prawns is an iconic noodle soup that hails from Sarawak, Malaysia’s largest state on Borneo island. This beloved dish showcases the state’s multicultural influences, blending Malay, Chinese, and indigenous Dayak culinary traditions. The rich, aromatic broth gets its distinct flavor from a unique combination of local spices, herbs like daun kesum (Vietnamese mint), lemongrass, and creamy santan (coconut milk), all beautifully complemented by fresh prawns. Traditionally enjoyed during lunch, Laksa Sarawak is a celebration of Sarawakian identity and Malaysian diversity. What makes Laksa Sarawak truly special is its harmonious balance of spicy, tangy, and umami notes, achieved without being overwhelmingly rich. The use of local ingredients such as belacan (fermented shrimp paste), galangal, and pandan leaves gives it an unmistakable Malaysian authenticity. This healthy version retains all the vibrant flavors but is mindful of portion size and fat content, making it a guilt-free option for calorie-conscious foodies. Whether you're exploring Malaysian recipes for the first time or craving a nourishing, flavorful meal, Laksa Sarawak with Prawns is a fantastic choice that brings the taste of Sarawak to your home kitchen.
Ingredients
- 120g (dry) Rice vermicelli noodles (bihun)
- 200g (peeled, deveined) Prawns (udang segar)
- 200ml Light coconut milk (santan)
- 600ml Water
- 2 tbsp Laksa Sarawak paste (homemade or store-bought)
- 2 stalks Lemongrass (serai, smashed)
- 1 leaf Pandan leaf (daun pandan, tied in knot)
- 4 pieces Tofu puffs (tauhu pok, halved)
- 1 cup Bean sprouts (taugeh, blanched)
- 4 leaves Daun kesum (Vietnamese mint)
- 1 (hard-boiled, sliced) Egg (telur rebus)
- 2 tbsp Coriander leaves (daun ketumbar, chopped)
- 1, cut into wedges Lime (limau nipis)
Step-by-step instructions
Step 1 · Prepare the rice vermicelli noodles according to package instructions
Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
Step 2 · In a pot
In a pot, combine Laksa Sarawak paste, lemongrass, and pandan leaf with 600ml water. Bring to a gentle simmer.
Step 3 · Add light coconut milk (santan) and daun kesum to the pot
Add light coconut milk (santan) and daun kesum to the pot. Simmer for 7 minutes, stirring occasionally.
Step 4 · Drop in the tofu puffs and prawns
Drop in the tofu puffs and prawns. Cook until prawns turn pink and are just cooked through, about 3 minutes.
Step 5 · Blanch bean sprouts briefly in boiling water
Blanch bean sprouts briefly in boiling water. Arrange noodles in serving bowls and top with bean sprouts.
Step 6 · Ladle hot laksa broth
Ladle hot laksa broth, prawns, and tofu puffs over the noodles. Garnish with hard-boiled egg slices, coriander leaves, and lime wedges.
Why this recipe is healthy
By using light coconut milk and focusing on fresh, whole ingredients, this Laksa Sarawak is both satisfying and heart-friendly. The inclusion of lean prawns and minimal oil means more protein with less fat, while a variety of herbs and vegetables boosts micronutrient content. It’s a nourishing, balanced lunch for those tracking calories without missing out on authentic Malaysian flavors.
A note on tradition
Laksa Sarawak is a symbol of Sarawak’s multicultural heritage and is often enjoyed during family gatherings, festive open houses, and local food festivals. The dish represents unity in diversity, reflecting the harmonious blend of flavors and traditions unique to East Malaysia. It’s a staple for special occasions and a comfort food cherished by Sarawakians everywhere.