📝 About This Recipe
Transport your senses to the bustling street stalls of Singapore and Malaysia with this rich, aromatic Prawn Laksa. This soul-warming noodle soup features a velvety coconut broth infused with a hand-pounded spice paste of lemongrass, galangal, and dried chilies. Topped with succulent tiger prawns and fresh herbs, it offers a masterful balance of spicy, creamy, and umami flavors that define authentic Nyonya cuisine.
🥗 Ingredients
Laksa Spice Paste (Rempah)
- 10-12 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 6 pieces Shallots (peeled and roughly chopped)
- 2 inch knob Fresh Galangal (peeled and sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch knob Turmeric Root (or 1 tsp ground turmeric)
- 1 tablespoon Belacan (Shrimp Paste) (toasted until fragrant)
- 4 pieces Macadamia Nuts or Candlenuts (for richness and thickness)
Broth and Seafood
- 16-20 pieces Large Tiger Prawns (heads and shells removed and reserved for stock)
- 2 cups Coconut Milk (full-fat for best texture)
- 4 cups Chicken or Prawn Stock (unsalted)
- 8-10 pieces Fried Tofu Puffs (Tau Pok) (halved)
- 200 grams Fish Cakes (sliced into rounds)
- 4 tablespoons Vegetable Oil
Noodles and Garnish
- 400 grams Rice Vermicelli or Thick Laksa Noodles (cooked according to package instructions)
- 2 cups Fresh Bean Sprouts (blanched briefly)
- 1/4 cup Laksa Leaves (Vietnamese Coriander) (finely chopped)
- 2 pieces Hard Boiled Eggs (halved)
- 2 tablespoons Sambal Oelek (for serving)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the spice paste by blending the soaked chilies, shallots, galangal, lemongrass, turmeric, toasted belacan, and nuts in a food processor. Add a splash of water or oil if needed to create a smooth, vibrant red paste.
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2
In a large pot or wok, heat 1 tablespoon of oil over medium heat. Sauté the reserved prawn heads and shells for 5-7 minutes until they turn bright orange and slightly charred, releasing their flavorful oils.
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3
Pour the stock into the pot with the shells. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the liquid into a clean bowl, discarding the shells, to create a deep, seafood-infused base.
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4
Wipe the pot clean. Heat the remaining 3 tablespoons of oil and add the prepared spice paste. Fry over medium-low heat for 10-12 minutes, stirring constantly, until the oil separates from the paste (pecah minyak) and it turns a deep crimson.
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5
Pour the strained prawn stock back into the pot with the fried spice paste. Stir well to combine and bring to a gentle simmer for 10 minutes to allow flavors to meld.
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6
Stir in the coconut milk and bring the broth back to a very gentle simmer. Do not let it boil vigorously or the coconut milk may curdle.
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7
Add the fried tofu puffs and sliced fish cakes to the broth. The tofu puffs act like sponges, soaking up the flavorful laksa gravy.
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8
Season the broth with salt and a pinch of sugar to taste. It should be savory, spicy, and slightly sweet.
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9
Gently drop the raw prawns into the simmering broth. Cook for 2-3 minutes until they are opaque and curled into a 'C' shape. Remove from heat immediately to prevent overcooking the prawns.
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10
Divide the cooked noodles and blanched bean sprouts into four deep serving bowls.
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11
Ladle the hot broth over the noodles, ensuring each bowl gets an equal share of prawns, tofu puffs, and fish cakes.
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12
Garnish with half a hard-boiled egg, a generous sprinkle of chopped laksa leaves, and a lime wedge. Serve immediately with a side of sambal for those who want extra heat.
💡 Chef's Tips
Don't rush the frying of the spice paste; 'pecah minyak' (the oil separating) is the secret to a professional-tasting laksa. If you cannot find fresh laksa leaves, use a mix of fresh mint and cilantro, though the flavor profile will change slightly. Always use full-fat coconut milk; low-fat versions lack the necessary body to carry the heavy spices. Toast your shrimp paste (belacan) in a dry pan or wrapped in foil under the broiler until it smells pungent—it unlocks the true umami depth. To keep prawns succulent, poach them at the very last minute just before serving.
🍽️ Serving Suggestions
A cold glass of Thai Iced Tea or fresh Lime Juice balances the spicy heat perfectly. Serve with a side of extra Sambal Belacan for those who prefer a fiery kick. Pair with a light Malaysian cucumber salad (Acar) to provide a refreshing crunch between bites. Provide a small dish of Calamansi juice to brighten the rich coconut broth at the table. A cold lager or pilsner is a fantastic alcoholic pairing to cut through the richness.