Name: Prawn laksa with coconut and lime
Prep time: 20 min
Cook time: 30 min
Total time: 10 min
Ingredients: 500 g green prawns, peeled (heads and shells reserved); 3 tbsp laksa paste (a good jarred one); 400 ml coconut milk (full-fat); 300 ml chicken stock; 200 g dried rice vermicelli (or 400 g fresh); 150 g fried tofu puffs, halved; 1 tbsp fish sauce; 1 tbsp kecap manis; 1 lime, wedged; bean sprouts; Vietnamese mint (laksa leaf) and coriander; 1 red chilli, sliced; fried shallots; 4 soft-boiled eggs, halved

Jump to Recipe Print Recipe

Why you are cooking this tonight

Laksa is the dinner that turns a Tuesday around. Fifty minutes from start to slurp, one big bowl, and the sort of flavour profile that makes a grey winter evening feel like a borrowed afternoon in Penang. It hits every button at once: hot, sweet, sour, salty, rich, fresh. If you could only eat one soup for the rest of your life, laksa would be in the final three. The other two are pho and your nonna’s minestrone, and we are not having that argument tonight.

The good news is it is not hard. The only tricky bit is deciding whether to make the paste from scratch or buy a jar. The honest answer is that a good jar of laksa paste, Ayam, Valcom, Kang Kang, or whichever brand the family at your local Asian grocer swears by this month, is a perfectly respectable starting point. Cook it out properly in coconut cream for ten minutes, build the broth around it, and nobody will know or care that you did not pound fourteen ingredients in a mortar for two hours like a martyr in a tea towel.

Make it when the weather has turned. When takeaway feels defeatist. When you want to eat something that makes your nose run and your mood lift. Bring a Coopers Pale to the kitchen. Slurp loudly.

What you need

500 g large green prawns, peeled, tails on. Ask the fishmonger for Australian tiger prawns or banana prawns. The pre-cooked pink ones from the supermarket deli are not for this. Size 16/20 or 21/25 per kilo is ideal. Save the heads and shells, they make the broth.

3 tablespoons laksa paste. A good jar from the Asian grocer. If the jar is small, use the whole thing. More paste is almost always the right answer.

400 ml coconut milk, full fat. Ayam or Kara or whatever your pantry has. Light coconut milk makes light laksa, which is not what we are here for.

600 ml chicken stock or a mix of chicken stock and the prawn-shell broth below. Homemade is best, good shop-bought is fine.

Reserved prawn heads and shells, for a 10-minute shortcut broth. Massive flavour upgrade.

200 g dried rice vermicelli or thin rice noodles. Soak according to the packet. Or 400 g fresh thin rice noodles from the Asian grocer, even better.

150 g fried tofu puffs, halved. Found in the fridge section of the Asian grocer. Non-negotiable if you want the proper texture.

1 tablespoon fish sauce, good quality. Squid brand or Red Boat.

1 tablespoon kecap manis (sweet soy), or 2 teaspoons palm sugar dissolved in a splash of water.

1 lime, cut into wedges.

To top:

A big handful of bean sprouts, rinsed. The crunch is the point.

A small bunch of Vietnamese mint (laksa leaf) if you can find it, otherwise regular mint and coriander mixed. Laksa without laksa leaf is still laksa, don’t stress.

2 red chillies, sliced. Optional, but recommended.

2 tablespoons fried shallots, from the jar. Non-negotiable.

2 soft-boiled eggs, halved. Optional but elegant.

Neutral oil for frying.

How to cook it

Make a quick prawn-shell broth. Peel the prawns, keep the tails on. Save every head and every shell. Heat a tablespoon of neutral oil in a saucepan over medium-high. In with the heads and shells. Press them down hard with a wooden spoon as they sizzle, 3 to 4 minutes, until they turn deep pink-red and smell toasty. Add 400 ml of water. Simmer 10 minutes. Strain through a fine sieve, pressing hard on the shells. You should have about 300 ml of intense orange-pink broth. Discard the shells.
Combine broths. Add 300 ml of chicken stock to the prawn broth. Keep warm. If you skipped step 1, use 600 ml chicken stock and move on, but know you left flavour on the table.
Fry the paste. Heavy-based saucepan or wok, medium-high heat, 2 tablespoons of neutral oil. In with the laksa paste. Cook 3 to 4 minutes, stirring constantly. The paste should darken, release oil around the edges, and smell aggressively of spices and shrimp. This step is the one people skip. Do not skip it. Undercooked paste is the main reason home laksa tastes thin.
Build the broth. Pour in the coconut milk, stirring into the paste until smooth. Then the prawn-chicken broth. Bring to a gentle simmer. Fish sauce, kecap manis. Taste. Too salty? Splash of water. Too sharp? More kecap manis. Too flat? More fish sauce or a squeeze of lime. You are adjusting, not cooking at this point.
Simmer 10 minutes. Low heat. Lid off. The broth deepens, the coconut fat rises and pools on top in that beautiful orange slick that says yes, this is laksa.
Tofu puffs in. Another 3 minutes. They soak up the broth and become flavour sponges. This is their whole job.
Noodles ready. Meanwhile, cook or soak your rice noodles according to the packet. Drain. Divide between 4 big bowls.
Prawns in last. Drop the prawns into the simmering broth. Two to three minutes, just until they curl and turn pink. Do not overcook, they turn rubbery fast. Pull the pan off the heat the moment they are done.
Assemble the bowls. Noodles in the bottom. Ladle prawns, tofu puffs and broth over the top, making sure every bowl gets a fair share of prawns. Top with bean sprouts, herbs, chilli, fried shallots, a half egg if using. Lime wedge on the side.
Serve immediately. The bean sprouts need to crunch, the herbs need to lift. Every minute the bowl sits, the texture slides. Laksa is a right-now dish. Put the lime in before the first slurp.

What to pour with it

Four Pillars Rare Dry Gin

Australian dry gin and tonic. Pepperberry and lemon myrtle love coconut and chilli.

Brown Brothers Prosecco NV

King Valley prosecco. Bubbles cut coconut milk.

Cocktail

The Moscow Mule

Cocktail

Read the recipe →

Two things that go wrong

Thin, sad broth. You didn’t cook the paste long enough. The paste needs 3 to 4 minutes in hot oil, properly dark and fragrant, before anything else goes in. The other reason is not enough paste. Double it next time. Laksa paste is cheap and it’s the whole flavour base.

Rubbery prawns. Overcooked. Prawns go into the simmering broth for 2 to 3 minutes only, until they just turn pink and curl. The moment they are done, pull the pan off the heat. Heat continues to cook them in the hot broth. If you are worried, undercook slightly, they will finish in the bowl.

Variations worth knowing

Chicken laksa

Swap prawns for 500 g sliced chicken thigh. Add at step 4, simmer for 10 minutes in the broth. No shell-broth step, use 600 ml straight chicken stock. Kid-friendly, cheap, easy weeknight version.

Seafood laksa

Prawns, mussels, and white fish (snapper or ling). Add mussels when the broth is simmering, cook until they open (3 minutes), then prawns and fish chunks (2 minutes more). More expensive, dinner-party territory.

Vegetable and tofu laksa

Skip the seafood entirely. Double the tofu puffs, add firm tofu cubes, a handful of green beans, sliced choy sum or pak choi. Use vegetable stock. Genuinely excellent, not a compromise. Make sure your laksa paste is vegetarian (some contain shrimp paste).

Leftover plan

Laksa broth is even better the next day. Store the broth separately from the noodles and the garnishes. When you reheat, warm the broth in a saucepan (not the microwave, the coconut splits), cook fresh noodles, assemble with new bean sprouts, herbs, and lime. Five-minute next-day dinner.

The broth also freezes well for up to a month in 600 ml portions, a cheat-code emergency meal when the week has gone off the rails.