Rice Vermicelli in Coconut Gravy (Laksam)

Rice Vermicelli in Coconut Gravy, also known as Laksam, is a delicious Malaysian dish that offers a comforting culinary experience. This dish features soft rice vermicelli noodles drenched in a creamy coconut-based gravy, accented with aromatic spices and fresh herbs. The recipe is straightforward, making it great for a weeknight dinner or a special meal. The smooth texture of the noodles paired with the fragrant coconut gravy creates a delightful blend that is sure to please. Experience a taste of Malaysia with this delightful dish in the comfort of your kitchen.

Ingredients

• 8 oz package rice vermicelli noodles
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 Tbsp curry powder
• 1 tsp turmeric powder
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp lime juice
• 1 cup bean sprouts
• 1 cup cucumber, julienned
• 1 cup fresh cilantro leaves

Instructions

1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. In a large saucepan, combine the coconut milk, vegetable broth, curry powder, turmeric powder, soy sauce, and brown sugar. Bring to a simmer over medium heat.
3. Stir in the lime juice and taste the gravy. Adjust the seasoning if necessary.
4. Distribute the cooked rice vermicelli noodles evenly among serving bowls. Pour the coconut gravy over the noodles.
5. Top each serving with bean sprouts, julienned cucumber, and fresh cilantro leaves.

Keywords: Dinner, Coconut, Noodles, Cilantro

Spice Rack: Curry Powder, Turmeric Powder, Soy Sauce

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---