Prawn Laksa

Name: Prawn Laksa
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 8 piece Dried red chillies; 250 ml Boiling water; 3 piece fresh red chilli; 4 piece Shallots; 4 clove Garlic clove; 3 piece Lemongrass stalk; 30 g Fresh ginger; 20 g Galangal; 1 tsp Ground turmeric; 1 tsp Shrimp paste; 2 tbsp Groundnut oil; 2 tbsp Groundnut oil; 800 ml Coconut milk; 600 ml prawn stock; 2 tbsp Fish sauce; 1 tsp Caster sugar; 4 piece tofu puffs; 1,500 ml Water; 200 g Dried laksa noodles; 150 g Beansprouts; 600 g Raw king prawns; 1 piece fresh red chilli; 3 piece Spring onions; 15 g Coriander leaves; 2 piece Lime

45 min · 32 min active · makes ~4.7 l · Easy · Malaysian

A fragrant and creamy Malaysian noodle soup made with a homemade laksa paste, rich coconut broth, and plump king prawns. Ready in 45 minutes and full of bold, aromatic flavour.

See more →

Prawn Laksa

A fragrant and creamy Malaysian noodle soup made with a homemade laksa paste, rich coconut broth, and plump king prawns. Ready in 45 minutes and full of bold, aromatic flavour.

See more →

TOTAL TIME

45 min

ACTIVE TIME

32 min

QUANTITY

~4.7 l

DIFFICULTY

Easy

CUISINE

Malaysian

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/23

Tools0/16

Ingredients

0/23 gathered · 4 servings

8piece

250ml

4piece

4clove

3piece

30g

20g

1tsp

4tbsp

800ml

600ml

2tbsp

1tsp

4piece

1,500ml

200g

150g

600g

3piece

15g

2piece

#	Quantity	Notes	State
1	8piece	—	—
2	250ml	—	—
3	4piece	—	—
4	4piece	—	—
5	4clove	—	—
6	3piece	—	—
7	30g	—	—
8	20g	—	—
9	1tsp	—	—
10	1tsp	—	—
11	4tbsp	—	—
12	800ml	—	—
13	600ml	—	—
14	2tbsp	—	—
15	1tsp	—	—
16	4piece	—	—
17	1,500ml	—	—
18	200g	—	—
19	150g	—	—
20	600g	—	—
21	3piece	—	—
22	15g	—	—
23	2piece	—	—

Tools

17 items

Serveware

1 item

Procedure

65 steps

1 of 65

Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.

Dried red chillies · 8 piece

⏱ 10s

ResultDried red chillies

2 of 65

Pour the boiling water over.

Boiling water · 250 ml

⏱ 10s

ResultChillies in hot water

3 of 65

Soak for 10 minutes, until soft.

⏱ 10 min

ResultSoftened dried chillies

4 of 65

Drain them in the sieve.

⏱ 15s

ResultDrained chilliesused in step 6

5 of 65

Pour the chilli soaking water away.

⏱ 5s

6 of 65

Put the chillies in the blender.

Drained chillies · step 4

⏱ 10s

ResultDrained chillies

7 of 65

Lay 3 of the fresh chillies on the board.

Fresh red chilli · 3 piece

⏱ 5s

ResultFresh red chilli

8 of 65

Trim and chop them roughly.

Fresh red chilli · step 7

⏱ 30s

ResultChopped fresh chillies

9 of 65

Add them to the blender.

Chopped fresh chillies · step 8

⏱ 5s

ResultDried and fresh chillies

10 of 65

Lay the shallots on the board.

Shallots · 4 piece

⏱ 5s

ResultShallots

11 of 65

Halve them and peel off the skins.

Shallots · step 10

⏱ 1 min

ResultPeeled Shallots

12 of 65

Add them to the blender.

Peeled Shallots · step 11

⏱ 5s

ResultChillies and shallots

13 of 65

Lay the garlic on the board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

14 of 65

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 13

⏱ 30s

ResultPeeled garlic cloves

15 of 65

Add them to the blender.

Peeled garlic cloves · step 14

⏱ 5s

ResultLaksa paste vegetables

16 of 65

Lay the lemongrass on the board.

Lemongrass stalk · 3 piece

⏱ 5s

ResultLemongrass stalk

17 of 65

Cut off the dry tops and root ends and peel away the tough outer layers.

Lemongrass stalk · step 16

⏱ 40s

ResultTrimmed lemongrass

18 of 65

Chop the pale inner part finely.

Trimmed lemongrass · step 17

⏱ 1 min

ResultFinely chopped lemongrass

19 of 65

Add it to the blender.

Finely chopped lemongrass · step 18

⏱ 5s

ResultPaste with lemongrass

20 of 65

Lay the ginger on the board.

Fresh ginger · 30 g

⏱ 5s

ResultFresh ginger

21 of 65

Scrape off the skin with the edge of the spoon.

Fresh ginger · step 20

⏱ 30s

ResultPeeled fresh ginger

22 of 65

Chop it roughly.

Peeled fresh ginger · step 21

⏱ 30s

ResultRoughly chopped ginger

23 of 65

Add it to the blender.

Roughly chopped ginger · step 22

⏱ 5s

ResultPaste with ginger

24 of 65

Lay the galangal on the board.

Galangal · 20 g

⏱ 5s

ResultGalangal

25 of 65

Pare off the skin with the knife.

Galangal · step 24

⏱ 30s

ResultPeeled galangal

26 of 65

Chop it finely.

Peeled galangal · step 25

⏱ 40s

ResultChopped galangal

27 of 65

Add it to the blender.

Chopped galangal · step 26

⏱ 5s

ResultPaste with galangal

28 of 65

Add the turmeric.

Ground turmeric · 1 tsp

⏱ 5s

ResultPaste with turmeric

29 of 65

Add the shrimp paste.

Shrimp paste · 1 tsp

⏱ 5s

ResultPaste with shrimp

30 of 65

Add 2 tablespoons of the oil.

Groundnut oil · 2 tbsp

⏱ 5s

ResultLaksa paste ingredients

31 of 65

Blend to a smooth paste, scraping down the sides once.

⏱ 1 min 30s

ResultLaksa pasteused in step 34

32 of 65

Pour the rest of the oil into the large saucepan.

Groundnut oil · 2 tbsp

⏱ 5s

ResultGroundnut oil

33 of 65

Heat over a medium heat.

⏱ 1 min

ResultHot oil

34 of 65

Scrape in the paste.

Laksa paste · step 31

⏱ 20s

ResultPaste in oil

35 of 65

Fry for about 6 minutes, stirring often, until it darkens and smells fragrant.

⏱ 6 min

ResultFried laksa paste

36 of 65

Pour in the coconut milk.

Coconut milk · 800 ml

⏱ 15s

ResultPaste and coconut

37 of 65

Add the prawn stock.

Prawn stock · 600 ml

⏱ 10s

ResultLaksa broth base

38 of 65

Simmer for 10 minutes.

⏱ 10 min

ResultLaksa broth

39 of 65

Add the fish sauce.

Fish sauce · 2 tbsp

⏱ 5s

ResultSalted broth

40 of 65

Add the sugar.

Caster sugar · 1 tsp

⏱ 5s

ResultSeasoned broth

41 of 65

Halve the tofu puffs and add them.

Tofu puffs · 4 piece

⏱ 20s

ResultBroth with tofu puffs

42 of 65

Meanwhile, fill the medium saucepan with 1.5 litres of water.

Water · 1,500 ml

⏱ 15s

ResultWater

43 of 65

Bring to the boil.

⏱ 8 min

ResultBoiling water

44 of 65

Add the noodles and separate them with the tongs.

Dried laksa noodles · 200 g

⏱ 20s

ResultNoodles in water

45 of 65

Boil for about 5 minutes, until just tender.

⏱ 5 min

ResultCooked laksa noodles

46 of 65

Drain in the colander.

Cooked laksa noodles · step 45

⏱ 15s

ResultDrained noodles

47 of 65

Pour the noodle water away.

Noodle water · step 46

⏱ 5s

48 of 65

Rinse briefly under hot water.

⏱ 20s

ResultRinsed noodles

49 of 65

Divide the noodles between 4 deep bowls.

Into 4 equal portions

Rinsed noodles · step 48

⏱ 40s

ResultNoodles in bowls

50 of 65

Top with the beansprouts.

Beansprouts · 150 g

⏱ 20s

ResultNoodles with beansprouts

51 of 65

Add the peeled raw prawns to the simmering broth.

Raw king prawns · 600 g

⏱ 15s

ResultPrawns in broth

52 of 65

Simmer for about 3 minutes, until the prawns are pink and opaque all through.

⏱ 3 min

ResultLaksa with prawns

53 of 65

Ladle the broth, prawns and tofu over the noodles; the hot broth wilts the beansprouts.

Into 4 equal portions

Laksa with prawns · step 52

⏱ 1 min

ResultLaksa bowls

54 of 65

Lay the last chilli on the board.

Fresh red chilli · 1 piece

⏱ 5s

ResultFresh red chilli

55 of 65

Slice it thinly.

Fresh red chilli · step 54

⏱ 20s

ResultThinly sliced red chilli

56 of 65

Put it in a second small bowl.

Thinly sliced red chilli · step 55

⏱ 5s

ResultThinly sliced red chilli

57 of 65

Lay the spring onions on the board.

Spring onions · 3 piece

⏱ 5s

ResultSpring onions

58 of 65

Trim and slice them thinly.

Spring onions · step 57

⏱ 30s

ResultSliced spring onions

59 of 65

Add them to the chilli.

Sliced spring onions · step 58

⏱ 5s

ResultChilli and spring onion

60 of 65

Lay the coriander on the board.

Coriander leaves · 15 g

⏱ 5s

ResultCoriander leaves

61 of 65

Chop the leaves roughly.

Coriander leaves · step 60

⏱ 40s

ResultRoughly chopped coriander

62 of 65

Add it to the bowl.

Roughly chopped coriander · step 61

⏱ 5s

ResultLaksa garnish

63 of 65

Scatter the garnish over each bowl.

Laksa garnish · step 62

⏱ 20s

ResultGarnished laksa

64 of 65

Lay the limes on the board.

Lime · 2 piece

⏱ 5s

ResultLime

65 of 65

Cut them into wedges.

Lime · step 64

⏱ 20s

ResultLime wedges

Total Time45 min

#	Product	Action
1	8 piece	Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.⏱ 10sResultDried red chillies
2	250 ml	Pour the boiling water over.⏱ 10sResultChillies in hot water
3	—	Soak for 10 minutes, until soft.⏱ 10 minResultSoftened dried chillies
4	—	Drain them in the sieve.⏱ 15sResultDrained chilliesused in step 6
5	—	Pour the chilli soaking water away.⏱ 5s
6	Drained chilliesstep 4	Put the chillies in the blender.⏱ 10sResultDrained chillies
7	3 piece	Lay 3 of the fresh chillies on the board.⏱ 5sResultFresh red chilli
8	Fresh red chillistep 7	Trim and chop them roughly.⏱ 30sResultChopped fresh chillies
9	Chopped fresh chilliesstep 8	Add them to the blender.⏱ 5sResultDried and fresh chillies
10	4 piece	Lay the shallots on the board.⏱ 5sResultShallots
11	Shallotsstep 10	Halve them and peel off the skins.⏱ 1 minResultPeeled Shallots
12	Peeled Shallotsstep 11	Add them to the blender.⏱ 5sResultChillies and shallots
13	4 clove	Lay the garlic on the board.⏱ 5sResultGarlic clove
14	Garlic clovestep 13	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Add them to the blender.⏱ 5sResultLaksa paste vegetables
16	3 piece	Lay the lemongrass on the board.⏱ 5sResultLemongrass stalk
17	Lemongrass stalkstep 16	Cut off the dry tops and root ends and peel away the tough outer layers.⏱ 40sResultTrimmed lemongrass
18	Trimmed lemongrassstep 17	Chop the pale inner part finely.⏱ 1 minResultFinely chopped lemongrass
19	Finely chopped lemongrassstep 18	Add it to the blender.⏱ 5sResultPaste with lemongrass
20	30 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
21	Fresh gingerstep 20	Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger
22	Peeled fresh gingerstep 21	Chop it roughly.⏱ 30sResultRoughly chopped ginger
23	Roughly chopped gingerstep 22	Add it to the blender.⏱ 5sResultPaste with ginger
24	20 g	Lay the galangal on the board.⏱ 5sResultGalangal
25	Galangalstep 24	Pare off the skin with the knife.⏱ 30sResultPeeled galangal
26	Peeled galangalstep 25	Chop it finely.⏱ 40sResultChopped galangal
27	Chopped galangalstep 26	Add it to the blender.⏱ 5sResultPaste with galangal
28	1 tsp	Add the turmeric.⏱ 5sResultPaste with turmeric
29	1 tsp	Add the shrimp paste.⏱ 5sResultPaste with shrimp
30	2 tbsp	Add 2 tablespoons of the oil.⏱ 5sResultLaksa paste ingredients
31	—	Blend to a smooth paste, scraping down the sides once.⏱ 1 min 30sResultLaksa pasteused in step 34
32	2 tbsp	Pour the rest of the oil into the large saucepan.⏱ 5sResultGroundnut oil
33	—	Heat over a medium heat.⏱ 1 minResultHot oil
34	Laksa pastestep 31	Scrape in the paste.⏱ 20sResultPaste in oil
35	—	Fry for about 6 minutes, stirring often, until it darkens and smells fragrant.⏱ 6 minResultFried laksa paste
36	800 ml	Pour in the coconut milk.⏱ 15sResultPaste and coconut
37	600 ml	Add the prawn stock.⏱ 10sResultLaksa broth base
38	—	Simmer for 10 minutes.⏱ 10 minResultLaksa broth
39	2 tbsp	Add the fish sauce.⏱ 5sResultSalted broth
40	1 tsp	Add the sugar.⏱ 5sResultSeasoned broth
41	4 piece	Halve the tofu puffs and add them.⏱ 20sResultBroth with tofu puffs
42	1,500 ml	Meanwhile, fill the medium saucepan with 1.5 litres of water.⏱ 15sResultWater
43	—	Bring to the boil.⏱ 8 minResultBoiling water
44	200 g	Add the noodles and separate them with the tongs.⏱ 20sResultNoodles in water
45	—	Boil for about 5 minutes, until just tender.⏱ 5 minResultCooked laksa noodles
46	Cooked laksa noodlesstep 45	Drain in the colander.⏱ 15sResultDrained noodles
47	Noodle waterstep 46	Pour the noodle water away.⏱ 5s
48	—	Rinse briefly under hot water.⏱ 20sResultRinsed noodles
49	Rinsed noodlesstep 48	Divide the noodles between 4 deep bowls. → Into 4 equal portions⏱ 40sResultNoodles in bowls
50	150 g	Top with the beansprouts.⏱ 20sResultNoodles with beansprouts
51	600 g	Add the peeled raw prawns to the simmering broth.⏱ 15sResultPrawns in broth
52	—	Simmer for about 3 minutes, until the prawns are pink and opaque all through.⏱ 3 minResultLaksa with prawns
53	Laksa with prawnsstep 52	Ladle the broth, prawns and tofu over the noodles; the hot broth wilts the beansprouts. → Into 4 equal portions⏱ 1 minResultLaksa bowls
54	1 piece	Lay the last chilli on the board.⏱ 5sResultFresh red chilli
55	Fresh red chillistep 54	Slice it thinly.⏱ 20sResultThinly sliced red chilli
56	Thinly sliced red chillistep 55	Put it in a second small bowl.⏱ 5sResultThinly sliced red chilli
57	3 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
58	Spring onionsstep 57	Trim and slice them thinly.⏱ 30sResultSliced spring onions
59	Sliced spring onionsstep 58	Add them to the chilli.⏱ 5sResultChilli and spring onion
60	15 g	Lay the coriander on the board.⏱ 5sResultCoriander leaves
61	Coriander leavesstep 60	Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander
62	Roughly chopped corianderstep 61	Add it to the bowl.⏱ 5sResultLaksa garnish
63	Laksa garnishstep 62	Scatter the garnish over each bowl.⏱ 20sResultGarnished laksa
64	2 piece	Lay the limes on the board.⏱ 5sResultLime
65	Limestep 64	Cut them into wedges.⏱ 20sResultLime wedges
Total Time		45 min

Serving

Add lime wedges to each bowl and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	1,095kcal
	57g
	73g
	48g
	61g
	14g
	11g
	3,581mg

Ingredients0/23

Tools0/16

Malaysian · Recipe

Prawn Laksa

A fragrant and creamy Malaysian noodle soup made with a homemade laksa paste, rich coconut broth, and plump king prawns. Ready in 45 minutes and full of bold, aromatic flavour.

What you’ll doYou will soak dried chillies and blend them with fresh chillies, shallots, garlic, lemongrass, ginger, galangal, turmeric and shrimp paste into a laksa paste. Fry the paste, add coconut milk and prawn stock, season with fish sauce and sugar and add tofu puffs. Boil the noodles and divide them into bowls with beansprouts, poach the prawns in the broth for 3 minutes and ladle it over, then finish with chilli, spring onion, coriander and lime.

Serves4

Total45 min

LevelMedium

Ingredients

Dried red chillies8 piece
Boiling water250 ml
Fresh red chilli4 piece
Shallots4 piece
Garlic clove4 clove
Lemongrass stalk3 piece
Fresh ginger30 g
Galangal20 g
Ground turmeric1 tsp
Shrimp paste1 tsp
Groundnut oil4 tbsp
Coconut milk800 ml
Prawn stock600 ml
Fish sauce2 tbsp
Caster sugar1 tsp
Tofu puffs4 piece
Water1,500 ml
Dried laksa noodles200 g
Beansprouts150 g
Raw king prawns600 g
Spring onions3 piece
Coriander leaves15 g
Lime2 piece

Tools

SpoonLarge saucepanTongsSieveDried chillies bowl (small bowl)Laksa garnish bowl (small bowl)Flexible spatulaChef's knifeWooden spoonColanderParing knifeBlenderDeep bowlPeelerLadleMedium saucepanChopping board

Method

Snip the stems off the dried chillies, shake out the seeds and put them in the small bowl.

10sDried chillies bowl (small bowl)Dried red chillies · 8 piece

Pour the boiling water over.

10sDried chillies bowl (small bowl)Boiling water · 250 ml

Soak for 10 minutes, until soft.

10 minDried chillies bowl (small bowl)

Drain them in the sieve.

Result · Drained chillies · used in step 6

15sSieve

Pour the chilli soaking water away.

5sDried chillies bowl (small bowl)

Put the chillies in the blender.

10sBlenderDrained chillies · step 4

Lay 3 of the fresh chillies on the board.

5sChopping boardFresh red chilli · 3 piece

Trim and chop them roughly.

30sChopping board, Chefs knifeFresh red chilli · step 7

Add them to the blender.

5sBlenderChopped fresh chillies · step 8

Lay the shallots on the board.

5sChopping boardShallots · 4 piece

Halve them and peel off the skins.

1 minChopping board, Chefs knifeShallots · step 10

Add them to the blender.

5sBlenderPeeled Shallots · step 11

Lay the garlic on the board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 13

Add them to the blender.

5sBlenderPeeled garlic cloves · step 14

Lay the lemongrass on the board.

5sChopping boardLemongrass stalk · 3 piece

Cut off the dry tops and root ends and peel away the tough outer layers.

40sChopping board, Chefs knifeLemongrass stalk · step 16

Chop the pale inner part finely.

1 minChopping board, Chefs knifeTrimmed lemongrass · step 17

Add it to the blender.

5sBlenderFinely chopped lemongrass · step 18

Lay the ginger on the board.

5sChopping boardFresh ginger · 30 g

Scrape off the skin with the edge of the spoon.

30sChopping board, SpoonFresh ginger · step 20

Chop it roughly.

30sChopping board, Chefs knifePeeled fresh ginger · step 21

Add it to the blender.

5sBlenderRoughly chopped ginger · step 22

Lay the galangal on the board.

5sChopping boardGalangal · 20 g

Pare off the skin with the knife.

30sChopping board, Paring knifeGalangal · step 24

Chop it finely.

40sChopping board, Chefs knifePeeled galangal · step 25

Add it to the blender.

5sBlenderChopped galangal · step 26

Add the turmeric.

5sBlenderGround turmeric · 1 tsp

Add the shrimp paste.

5sBlenderShrimp paste · 1 tsp

Add 2 tablespoons of the oil.

5sBlenderGroundnut oil · 2 tbsp

Blend to a smooth paste, scraping down the sides once.

Result · Laksa paste · used in step 34

1 min 30sBlender

Pour the rest of the oil into the large saucepan.

5sLarge saucepanGroundnut oil · 2 tbsp

Heat over a medium heat.

1 minLarge saucepan

Scrape in the paste.

20sLarge saucepan, Flexible spatulaLaksa paste · step 31

Fry for about 6 minutes, stirring often, until it darkens and smells fragrant.

6 minLarge saucepan, Wooden spoon

Pour in the coconut milk.

15sLarge saucepanCoconut milk · 800 ml

Add the prawn stock.

10sLarge saucepanPrawn stock · 600 ml

Simmer for 10 minutes.

10 minLarge saucepan

Add the fish sauce.

5sLarge saucepanFish sauce · 2 tbsp

Add the sugar.

5sLarge saucepanCaster sugar · 1 tsp

Halve the tofu puffs and add them.

20sLarge saucepanTofu puffs · 4 piece

Meanwhile, fill the medium saucepan with 1.5 litres of water.

15sMedium saucepanWater · 1,500 ml

Bring to the boil.

8 minMedium saucepan

Add the noodles and separate them with the tongs.

20sMedium saucepan, TongsDried laksa noodles · 200 g

Boil for about 5 minutes, until just tender.

5 minMedium saucepan

Drain in the colander.

15sColanderCooked laksa noodles · step 45

Pour the noodle water away.

5sMedium saucepanNoodle water · step 46

Rinse briefly under hot water.

20sColander

Divide the noodles between 4 deep bowls. → Into 4 equal portions

40sDeep bowl, TongsRinsed noodles · step 48

Top with the beansprouts.

20sDeep bowlBeansprouts · 150 g

Add the peeled raw prawns to the simmering broth.

15sLarge saucepanRaw king prawns · 600 g

Simmer for about 3 minutes, until the prawns are pink and opaque all through.

3 minLarge saucepan

Ladle the broth, prawns and tofu over the noodles; the hot broth wilts the beansprouts. → Into 4 equal portions

1 minDeep bowl, LadleLaksa with prawns · step 52

Lay the last chilli on the board.

5sChopping boardFresh red chilli · 1 piece

Slice it thinly.

20sChopping board, Chefs knifeFresh red chilli · step 54

Put it in a second small bowl.

5sLaksa garnish bowl (small bowl)Thinly sliced red chilli · step 55

Lay the spring onions on the board.

5sChopping boardSpring onions · 3 piece

Trim and slice them thinly.

30sChopping board, Chefs knifeSpring onions · step 57

Add them to the chilli.

5sLaksa garnish bowl (small bowl)Sliced spring onions · step 58

Lay the coriander on the board.

5sChopping boardCoriander leaves · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeCoriander leaves · step 60

Add it to the bowl.

5sLaksa garnish bowl (small bowl)Roughly chopped coriander · step 61

Scatter the garnish over each bowl.

20sDeep bowlLaksa garnish · step 62

Lay the limes on the board.

5sChopping boardLime · 2 piece

Cut them into wedges.

20sChopping board, Chefs knifeLime · step 64

Add lime wedges to each bowl and serve straight away.

Result · Prawn Laksa

15sDeep bowlLime wedges · step 65

Printed 7 October 2026