Malaysian · soup

Laksa Sarawak (Sarawak Borneo Laksa)

Laksa Sarawak (Sarawak Borneo Laksa) reads umami 7.2, marine & briny 5.6 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Malaysian soup, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.2 · Marine & Briny 5.6 · Salinity 5.6 · Richness 4.9 · Funk & Ferment 4.6 · Citrus 4.5 · Sourness 4.1 · Heat 3.1 · Sweetness 2.8 · Nutty 2.7 · Herbaceous 2.2 · Fruity 1.7 · Floral 1.7 · Earthy 0.8 · Allium 0.5

What's in it (10)

Time & effort: about 50 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 112.3 kcal, 6 g protein, 4.6 g fat, 13.1 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Fry laksa paste until fragrant, then add broth and coconut milk and simmer into a rich soup.
  2. Poach shrimp and chicken in the broth.
  3. Serve over vermicelli topped with shredded chicken, shrimp, egg strips, coriander, sambal, and lime.

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Keep reading: what umami, marine & briny, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.