Introduction
Sarawak Laksa is one of Malaysia's most iconic traditional noodle dishes, originating from the state of Sarawak on the island of Borneo. It is internationally recognized for its rich, aromatic broth that combines spices, coconut milk, chicken stock, and prawns into a uniquely balanced flavor. Unlike Penang Asam Laksa or Curry Laksa, Sarawak Laksa has a distinctive taste created by the famous Sarawak Laksa Paste, a carefully blended mixture of local spices and herbs.
The dish is typically served with rice vermicelli (bee hoon), shredded chicken, fresh prawns, thin omelet strips, bean sprouts, coriander leaves, and lime wedges. Every bowl offers a harmonious combination of creamy coconut milk, fragrant spices, seafood sweetness, and fresh herbs.
Sarawak Laksa has gained worldwide recognition and is often described as one of the world's greatest breakfast dishes.
Preparation Time: 40 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 6 people
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Ingredients
For the Broth
- 2 tablespoons Sarawak Laksa Paste
- 500 g chicken breast
- 500 g medium prawns
- 2 liters chicken stock
- 400 ml coconut milk
- 2 tablespoons cooking oil
- 2 tablespoons sugar
- 2 teaspoons salt
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For the Noodles
- 500 g rice vermicelli (bee hoon)
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Omelet
- 3 eggs
- ¼ teaspoon salt
Cook into a thin omelet and slice into fine strips.
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Fresh Garnishes
- Bean sprouts
- Fresh coriander leaves
- Lime wedges
- Thin omelet strips
- Shredded cooked chicken
- Cooked prawns
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Optional Condiments
- Sambal Belacan
- Fresh sliced red chilies
- Crispy fried shallots
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Instructions
Step 1: Cook the Chicken
Bring the chicken stock to a gentle boil.
Add the chicken breast.
Cook for 20–25 minutes until fully cooked.
Remove the chicken.
Allow it to cool.
Shred the chicken into fine strips.
Reserve the chicken stock.
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Step 2: Cook the Prawns
Bring the same stock back to a simmer.
Add the prawns.
Cook for 2–3 minutes until pink.
Remove immediately.
Peel and devein the prawns.
Reserve several whole prawns for garnish.
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Step 3: Prepare the Broth
Heat cooking oil in a large pot.
Add the Sarawak Laksa Paste.
Cook over medium heat for 8–10 minutes, stirring continuously until fragrant and the oil separates.
Slowly pour in the reserved chicken stock.
Stir well.
Add the coconut milk.
Season with sugar and salt.
Reduce the heat.
Simmer gently for 20–30 minutes.
Avoid vigorous boiling to prevent the coconut milk from separating.
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Step 4: Prepare the Vermicelli
Bring water to a boil.
Blanch the rice vermicelli for 1–2 minutes until tender.
Drain thoroughly.
Divide evenly into serving bowls.
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Step 5: Prepare the Omelet
Beat the eggs with salt.
Cook a thin omelet over low heat.
Allow it to cool slightly.
Roll and slice into thin strips.
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Step 6: Assemble the Laksa
Place the rice vermicelli into serving bowls.
Top with:
- Shredded chicken
- Cooked prawns
- Bean sprouts
- Omelet strips
Ladle the hot broth over everything.
Garnish with fresh coriander and lime wedges.
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Serving Suggestions
Sarawak Laksa is traditionally served with:
- Sambal Belacan
- Fresh lime wedges
- Crispy fried shallots
- Fresh red chilies
It pairs perfectly with hot Chinese tea, iced lemon tea, or fresh calamansi juice.
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Chef's Tips
- Authentic Sarawak Laksa Paste is the key to achieving the traditional flavor.
- Fresh prawns provide natural sweetness to the broth.
- Use homemade chicken stock whenever possible for a richer taste.
- Simmer the broth gently after adding coconut milk to prevent curdling.
- Do not overcook the prawns, as they can become rubbery.
- Fresh lime juice should be squeezed just before eating for maximum freshness.
- Prepare all garnishes before serving to ensure every bowl is colorful and fresh.
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Storage
Store the broth separately from the noodles.
Refrigerate the broth for up to 3 days.
Freeze the broth for up to 2 months.
Prepare fresh vermicelli when serving for the best texture.
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Nutritional Information (Approximate Per Serving)
- Calories: 560 kcal
- Carbohydrates: 48 g
- Protein: 34 g
- Fat: 24 g
- Fiber: 3 g
- Sodium: 820 mg
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Interesting Facts
- Sarawak Laksa is considered the signature noodle dish of the Malaysian state of Sarawak.
- The unique Sarawak Laksa Paste contains a proprietary blend of spices that gives the dish its distinctive flavor and aroma.
- Unlike Curry Laksa, Sarawak Laksa has a lighter yet richly aromatic broth with balanced coconut milk and seafood flavors.
- The dish is traditionally enjoyed as a hearty breakfast but is now served throughout the day in restaurants across Malaysia.
- International food experts have frequently listed Sarawak Laksa among the world's best noodle dishes, making it one of Malaysia's most celebrated culinary treasures.
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