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At a glance: Malaysian Laksa — Coconut Prawn Soup: serves 4, with no seed oils.
Laksa is the noodle soup of Malaysia and Singapore — a rich coconut milk broth built on a spice paste that varies by region. Curry laksa (with curry paste) and Asam laksa (with tamarind fish broth) are the two major varieties. This version is curry laksa — the coconut-rich, prawn-centred version that most people outside Malaysia know.
The broth is entirely fat-forward: the thick coconut cream from the top of the can is used to fry the paste, then the remaining coconut milk and stock are added. The result is a broth that is simultaneously light (no roux, no cornstarch thickening) and rich.
Malaysian Laksa Recipe
Ingredients
- 400g raw prawns, peeled and deveined (shells reserved for stock if possible)
- 200g tofu puffs, halved
- 400ml (1 can) full-fat coconut milk (do not shake)
- 500ml chicken or prawn stock
- 3 tbsp laksa paste
- 200g dried rice noodles or rice vermicelli
- To serve: bean sprouts, thinly sliced cucumber, fresh laksa leaves or Thai basil, lime wedges, sambal chilli paste
Method
- Open the coconut milk without shaking. Spoon the thick cream from the top into a saucepan. Heat until sizzling.
- Add the laksa paste. Fry for 3 minutes until the paste is fragrant and the oil separates.
- Add the stock and remaining coconut milk. Simmer for 10 minutes.
- Add the prawns and tofu puffs. Simmer for 3-4 minutes until the prawns are just cooked.
- Soak the rice noodles in boiling water for 3-5 minutes until tender. Drain.
- Divide the noodles between 4 deep bowls.
- Ladle the hot laksa broth and prawns over the noodles.
- Garnish with bean sprouts, cucumber, fresh herbs, a squeeze of lime, and sambal on the side.
What is laksa paste?
A spice paste specific to laksa — dried chillies, lemongrass, galangal, turmeric, shrimp paste, and other aromatics. Available at Asian grocery stores and online. Check the label — most are seed oil free.
Is laksa seed oil free?
Yes with coconut milk. Laksa paste is typically oil-free.
What are tofu puffs?
Tofu that has been deep-fried until puffed and hollow — they absorb the broth beautifully. Available at Asian grocery stores.
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