Prawn Laksa

READY IN: 30mins
Recipe by MarraMamba

A version of the delicious Shrimp Laksa soup, easy to change to chicken or veg. A very quick dish to make once you have the ingredients measured, literally minutes. from Cooking with AAF: Malaysian Delights

Top Review by ImPat

Comments were from 3 to 5. Had good flavour without being overly hot. The laksa paste came out very soupy and I think the liquid content needs to be upped. I did scale it back for 2 to 3 serves (which did 3 of well with adding squid and scallops which), the squid and the scallops I cooked in 2 cups of chicken stock with a dash of soy and some chopped fresh red chilli and I added this extra liquid to the soup. Served with chopped red chilli as a garnish to pack a little more punch. I used hokien noodles and some vermecelli noodles which I blanch in boiling water for a minute or two, drained and put into the bowls and ladled the soup over the noodles. Thank you MarraMamba for a recipe we will have again but with some alterations re paste my Singaporean next door neighbour suggested I use coconut cream and start with half and slowly add more till I get the consistency I want, made for Newest ZAAR Tag.

Ingredients Nutrition


  1. Laksa Paste:.
  2. Start your blender and add the above ingredients one by one until you have a smooth paste.
  3. Soup:.
  4. Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
  5. In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
  6. Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.

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