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.
BUY RAW PEELED KING PRAWNS
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.
