prawn laksa 🦐🍜
a fav, prawn laksa!!🍜🥚
PRAWN LAKSA 🍤🍲
(serves 2)
- 250g rice noodles, cooked + drained
- 1/4 cup laksa paste
- 4-6 garlic cloves, chopped finely
- 1 inch ginger, peeled and chopped finely
- 2-3 lemongrass stalks, bruised
- 400ml coconut cream
- 400ml coconut milk
- 4 cups chicken stock
- 1 tbsp sugar
- 300g prawns, shelled + deveined
- 2 tbsp lime juice, fresh
- 1 tbsp fish sauce
- 2 cups bean sprouts
- 1 bunch tatsoi or greens of choice
- 2 eggs, soft boiled
Garnish
- Chilli Oil
- Cilantro
- Googy egg
- Crispy fried shallots
METHOD
- Cook the rice noodles according to the package instructions, then set them aside.
- Heat a dash of oil in a large pot over medium heat. Add the laksa paste and cook for 2–3 minutes until fragrant. Add the garlic, ginger, and lemongrass, and sauté for another 2 minutes.
- Pour in 300ml of the coconut cream (save the remaining 100ml for later) along with the coconut milk. Bring to a gentle boil, then lower the heat and let it simmer for 5 minutes to reduce slightly.
- Add the lime leaves and chicken stock, then bring it back to a boil.
- Add the prawns, soup dumplings (if using), and greens. Let everything cook for about 2 minutes — it will continue to cook in the hot broth once removed from the heat.
- Stir in the remaining coconut cream, a good squeeze of lime juice, fish sauce, and most of the bean sprouts (save a few for garnish).
- To serve, divide the noodles between bowls and pour over the hot broth. Top with fresh cilantro, chili oil, crispy shallots, a soft-boiled egg, extra bean sprouts, and a wedge of lime.
Laksa is a beloved Southeast Asian dish known for its rich and aromatic broth, combining spicy, creamy, and tangy flavors that make it truly comforting. When making prawn laksa at home, I find using both coconut cream and coconut milk is key for that perfect balance of creaminess without being overly heavy. The laksa paste can be homemade or store-bought, but frying it with fresh garlic, ginger, and bruised lemongrass really brings out the fragrance. One tip I’ve learned is to add the prawns last to avoid overcooking them; prawns cook very quickly and become rubbery if left in the boiling soup for too long. Adding fresh lime juice and fish sauce towards the end of cooking brightens the broth and adds a savory depth. For noodles, rice vermicelli or flat rice noodles are ideal because they absorb the flavors of the laksa to perfection. Soft-boiled eggs are a classic topping, providing a creamy texture that contrasts nicely with the spicy broth. I also love adding a handful of bean sprouts and fresh greens like tatsoi or spinach to add crunch and freshness. To customize your prawn laksa, consider garnishing with chili oil for heat and crispy fried shallots for texture. Fresh cilantro adds a pop of herbal brightness, and a wedge of lime on the side lets each person adjust the acidity to their taste. Experimenting with this recipe, I found that allowing the broth to gently simmer for a few minutes allows the flavors to meld beautifully. Also, don't forget to save some coconut cream to swirl in right before serving—it adds a lovely richness on top. Overall, this prawn laksa recipe is a fantastic way to enjoy a restaurant-quality dish from your own kitchen. It’s a perfect meal for sharing with friends or family, delivering bold flavors that warm the soul and leave everyone asking for seconds.
