Ingredients
Scale
- 200 grams rice noodles
- 300 grams marrow bones
- 1 tablespoon vegetable oil
- 2 teaspoons laksa paste
- 1 liter chicken stock
- 400 ml coconut milk
- 100 grams bean sprouts
- 2 hard-boiled eggs
- 2 sprigs fresh cilantro
- 1 lime, cut into wedges
Instructions
- Soak the rice noodles in warm water for about 20 minutes until soft.
- In a pot, heat the vegetable oil over medium heat and add the marrow bones.
- Add laksa paste and sauté for 2 minutes.
- Pour in the chicken stock and coconut milk, bringing to a simmer.
- Add the softened noodles and cook for an additional 5 minutes.
- Serve the soup hot, garnished with bean sprouts, half a hard-boiled egg, cilantro, and lime wedges.
Notes
- This dish can be customized with additional vegetables like bok choy or mushrooms.
- For a spicier kick, add chili flakes or fresh chilies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Asian
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 150 milligrams