4 from 12 votes
Malaysian Prawn Laksa
Indulge in the ultimate Malaysian culinary delight: Malaysian Prawn Laksa. Creamy, fragrant, and packed with spicy flavours. It's my all time favourite dish and I'm sure you'll agree after the first delicious slurp.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
Calories:
916 kcal
Course:
Main Course
Cuisine:
Malaysian
Ingredients
for the spice paste
- 1/2 tsp turmeric powder
- 1 tbsp galangal fresh, chopped
- 6 dried red chillies soaked for 20 mins in hot water
- 2 fresh hot Thai chillies chopped
- 3 candlenuts or macadamia nuts
- 1 tbsp shrimp paste
- 110 g red onion or shallots
- 1/2 tbsp coriander powder
For the soup
- 2 tbsp peanut oil
- 1.2 l coconut milk
- 1 lemongrass stalk trimmed and bruised at the end
- 500 g king prawns with shells
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp fish sauce
- 1/2 lime juice of
Other ingredients
- 2 cup vermicelli rice noodles cooked
- 1 cup hokkien egg noodles
- 2 tbsp crispy onions shop bought from any Asian supermarket, for garnish
- 2 Coriander fresh, for garnish
- 1 cup beansprouts for garnish
- 4 tofu fried, spongy pieces
Instructions
To make the laksa paste
- Using a stick blender or food process or a pestle & mortar, grind together all the spice paste ingredients until very smooth. Set aside.
Cup of Yum
To make the soup
- Heat a wok with the oil then add the laksa paste together with the lemon grass stalks and fry for about 8 minutes until the oils begin to separate.
- Tip in all the coconut milk, then refill the can with water, TWICE and add that too. Finally, add the fish sauce and bring to a boil. Simmer gently for 15 minutes.
- Drop in the prawns and simmer for 3-4 minutes until cooked. Remove from the heat. Add the sugar and then salt to your taste. Squeeze in the lime and keep hot.
Assembling the soup!
- Arrange about 1 cup of vermicelli noodles and about 1/4 cup hokkien noodles in the bottom of a large Asian soup bowl with the prawns, then ladle over plenty of the piping hot broth. Add a small handful of beansprouts, a couple of pieces of tofu, a generous scattering of crispy onions and a sprig or two if coriander.
Notes
- For added variety, top the soup with various toppings like peanuts, hard-boiled eggs, poached chicken, pork, fish balls, Vietnamese mint, sawtooth coriander, laksa leaves, mint leaves, radishes, tomatoes, shredded cabbage or lettuce, crispy garlic, mushrooms, or fungus.
- Leftovers in the fridge: Be cautious as delicate noodles may soak up liquid and lose texture. Best consumed within a day.
- Fridge/Freezer - soup base: The soup base stays fresh for 4-5 days in the fridge and up to 3 months in the freezer, stored in an airtight container. Portion them for convenient single servings to quickly garnish freshly cooked noodles for a meal. Avoid freezing the soup in its finished state.
Nutrition Information
Calories
916kcal
(46%)
Carbohydrates
45g
(15%)
Protein
47g
(94%)
Fat
65g
(100%)
Saturated Fat
42g
(210%)
Cholesterol
416mg
(139%)
Sodium
3314mg
(138%)
Potassium
946mg
(20%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
568IU
(11%)
Vitamin C
32mg
(36%)
Calcium
366mg
(37%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 916
% Daily Value*
| Calories | 916kcal | 46% |
| Carbohydrates | 45g | 15% |
| Protein | 47g | 94% |
| Fat | 65g | 100% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 416mg | 139% |
| Sodium | 3314mg | 138% |
| Potassium | 946mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 366mg | 37% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.