Malaysian Laksa

"Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS's Food Safari and is made by Aryan Mansor"
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
Ready In:




  • Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
  • Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside.
  • In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil.
  • To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
  • Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil.
  • Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
  • Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli.
  • In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles.
  • Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles).
  • Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
  • Enjoy.

Questions & Replies

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  1. Leggy Peggy
    At long last I have found a laksa recipe that's better than anything I can buy in a restaurant. I was a little short of tofu and had an extra 20 grams of laksa paste, but otherwise followed the ingredients and method. The finished result was a little sparse on broth, but I find that restaurant versions are usually overloaded with liquid, so that wasn't a problem. Thanks you so very much for posting, Rose. This goes straight into my 100-star cookbook.
  2. I'mPat
    The DH declared we will make this one again. For allergy reasons I had to sub spring onions (white section) for the shallots in the paste and as I had bought peeled prawns I fried some dried shrimp/prawn in the oil. We did omit the tofu, coriander and fried shallot but added scallops, fish and some baby bok choy. Thank you Chef floWer for a delicious soup with lots of taste. UPDATE - still so good. UPDATE - still a winner, used some fresh vegies from the garden and vermincelli noodles only (friendlier on the blooc sugars) and still thorougly enjoyed (only did enough seafood for 2 but enough broth for 4 and have frozen the other 2 serves of broth for a quick laksa for the DH and Ir.
  3. ariff r.
  4. Vasantha K.
    I have used this recipe twice to fantastic results !! For anyone who are unable to source Laksa paste in their locales - here is a simple way to make the paste yourself - Enjoy !!
  5. Teeny L.
    Tasted more of lime than laksa, so I had to dilute it with more water. I think next time I'll skip the lime and use a tiny bit of lemongrass instead or make it from scratch (maybe the paste I was using already had heaps of flavouring in it)


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