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Malaysian laksa with prawns, rice noodles, tofu puffs, bean sprouts, herbs, lime, and coconut curry broth.

Malaysian Laksa with Prawns

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A fragrant coconut curry noodle soup with prawns, tofu puffs, bean sprouts, herbs, and lime.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Malaysian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Laksa broth
  • 1 tbsp neutral oil
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1/2 cup laksa paste
  • 2 cups unsweetened coconut milk
  • 3 cups chicken or seafood stock
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
Noodles and toppings
  • 8 oz rice noodles
  • 1 lb large prawns peeled and deveined
  • 6 pieces fried tofu puffs halved
  • 1 cup bean sprouts
  • 1/2 cup fresh cilantro leaves and tender stems
  • 2 medium limes cut into wedges

Equipment

  • Large pot
  • Medium saucepan
  • Chef's knife
  • Wooden spoon
  • Ladle

Method
 

Build the broth:
  1. Heat the oil in a large pot and cook the onion until soft.
  2. Add the garlic and laksa paste and fry for 2 minutes until fragrant.
  3. Pour in the coconut milk and stock, then stir in the fish sauce and sugar.
  4. Simmer gently for 15 minutes.
Cook the noodles and prawns:
  1. Soak or cook the rice noodles according to the package directions and divide them among bowls.
  2. Add the tofu puffs and prawns to the simmering broth.
  3. Cook for 3 to 5 minutes, until the prawns are opaque and just cooked through.
Serve:
  1. Ladle the broth, prawns, and tofu puffs over the noodles.
  2. Top with bean sprouts and cilantro.
  3. Serve immediately with lime wedges.

Nutrition

Calories: 560kcalCarbohydrates: 59gProtein: 35gFat: 22gSaturated Fat: 15gCholesterol: 180mgSodium: 1450mgFiber: 4gSugar: 9g

Notes

  • Use seafood stock for a more oceanic broth.
  • Do not overcook the prawns.
  • Adjust fish sauce, sugar, and lime to balance salty, sweet, and sour flavors.