Description
A rich and flavorful Laksa soup featuring tender beef lung for a unique twist.
Ingredients
Scale
- 1 pound beef lung
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons laksa paste
- 200 grams rice noodles
- 1 bean sprout cup, rinsed
- 2 hard-boiled eggs, halved
- 2 green onions, sliced
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Clean and cut the beef lung into slices.
- In a pot, bring the chicken broth to a boil.
- Add the laksa paste and stir until fully dissolved.
- Incorporate the beef lung slices and cook until tender.
- Pour in the coconut milk and stir.
- Prepare rice noodles according to package instructions and add to the soup.
- Serve the laksa hot, topped with bean sprouts, eggs, green onions, cilantro, and a squeeze of lime juice.
Notes
- This dish can be made ahead and refrigerated.
- Customize the toppings based on your preference.
- For a spicier version, add more laksa paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: simmering
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 150 mg