The Fish Society's Malaysian Prawn Laksa

Embark on a flavour-packed journey with our Malaysian Prawn Laksa, a spicy noodle soup that's a staple in Southeast Asian cuisine. This rich, coconut-based broth is filled with tender prawns and topped with a bounty of fresh herbs, delivering a bowl full of comfort with a zesty kick.

  • Beginner
  • Serves 2
  • 20 minutes

What you’ll need

  • 300g raw king prawns, shelled and deveined
  • 200g rice noodles
  • 1 litre chicken or fish stock
  • 400 ml coconut milk
  • 2 tablespoons laksa paste
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 red chilli, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 lemongrass stalks, bruised
  • Juice of 1 lime
  • Bean sprouts, for serving
  • Fresh coriander, roughly chopped, for garnish
  • Fresh mint, roughly chopped, for garnish
  • Spring onions, sliced, for garnish
  • Vegetable oil, for frying

Let's Cook!

Step 1

Prepare the rice noodles according to the package instructions, then drain and set aside.

Step 2

In a large pot, heat a little vegetable oil over medium heat. Fry the laksa paste, garlic, ginger, and lemongrass until fragrant, around 2 minutes.

Step 3

Pour in the chicken or fish stock, coconut milk, fish sauce, and palm sugar. Bring to a boil, then reduce to a simmer for 10 minutes, allowing the flavours to blend.

Step 4

Add the prawns to the broth and simmer until they are just cooked through, turning pink and opaque.

Step 5

Remove the lemongrass stalks and stir in the lime juice.

Step 6

To serve, divide the noodles into bowls, ladle over the hot laksa broth with prawns, and top with bean sprouts, fresh coriander, mint, spring onions, and red chilli.

XXL Peeled king prawns - raw

Fish used in this recipe

XXL Peeled king prawns - raw

260g - about 8 prawns

From £9.80

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