Malaysian prawn laksa is a rich, spicy noodle soup made with prawns, coconut milk, aromatic laksa paste and rice noodles. This curry-style version brings the noodles and toppings together in a fragrant broth, with lime and fresh herbs to balance its creamy heat; recipes vary across Malaysia and from cook to cook.
Ingredients
- 14 oz (400 g) dried rice vermicelli
- 1 lb (450 g) raw, peeled and deveined prawns, thawed if frozen
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1/2 cup (120 g) prepared Malaysian laksa paste; use a curry-style paste for this coconut broth
- 6 cups (1.4 L) unsalted or low-sodium chicken or seafood stock
- 1 can (13.5 oz/400 ml) full-fat coconut milk, shaken before opening
- 6 oz (170 g) fried tofu puffs, halved; optional but useful for soaking up broth
- 2 tsp (8 g) granulated sugar, or palm sugar if available
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1/2 tsp (3 g) fine salt, plus more to taste; reduce or omit if the stock or paste is salty
- 8 cups (1.9 L) hot water, for soaking the noodles
- 2 cups (200 g) bean sprouts, rinsed and drained
- 1/2 cup (10 g) chopped laksa leaves (daun kesum), or a mix of mint and cilantro
- 2 tbsp (20 g) fried shallots
- 1 lime (about 60 g), cut into 4 wedges
- 1 red chile (about 15 g), thinly sliced; optional
Instructions
- Prepare the noodles. Put the rice vermicelli in a large heatproof bowl and cover with the hot water. Soak for the time stated on the packet, usually about 5 to 7 minutes, until pliable but not mushy. Drain well and set aside. If your package calls for boiling rather than soaking, follow its directions and drain the noodles when just tender.
- Fry the laksa paste. While the noodles soak, heat the oil in a large saucepan or Dutch oven over medium heat. Add the laksa paste and cook for 2 to 3 minutes, stirring often, until fragrant and slightly darker. Keep it moving so the spices do not scorch; if it catches on the bottom, lower the heat and add a spoonful of stock.
- Build the broth. Pour in the stock gradually, scraping the base of the pan to loosen any browned paste. Stir in the sugar, fish sauce and salt. Bring to a gentle boil, then lower the heat and simmer for 8 minutes so the stock takes on the paste’s aroma.
- Add coconut milk and tofu. Stir in the coconut milk and tofu puffs, if using. Bring the broth back to a gentle simmer for 3 to 4 minutes. Avoid a hard boil, which can make a coconut broth look separated. Taste a spoonful and adjust the salt, fish sauce or sugar; remember that lime will add sharpness at the table.
- Cook the prawns. Add the prawns to the gently simmering broth and cook for about 3 to 5 minutes, turning them once, until opaque and curled. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Remove the pan from the heat as soon as they reach temperature so they do not become tough.
- Assemble and serve. Divide the drained noodles among four deep bowls. Ladle the hot broth, tofu and prawns over them, distributing the prawns evenly. Add bean sprouts, laksa leaves, fried shallots and chile, then serve each bowl with a lime wedge to squeeze in just before eating.
Tips
- Check the paste before seasoning. Laksa pastes vary in salt, chile heat and concentration, and some contain dried shrimp or other seafood. Read the ingredient label for allergens, start with the listed quantity, then adjust the broth after it simmers. If your paste is very spicy, begin with 1/3 cup (80 g) and add more a spoonful at a time.
- If laksa paste is hard to find, use a considered substitute. For this pot, use 1/3 cup (80 g) Thai red curry paste, 1 tbsp (8 g) finely minced dried shrimp and 1 tsp (3 g) ground turmeric in place of the laksa paste. It makes a workable coconut curry soup, but the flavor will be less specifically Malaysian and may be sharper or more chile-forward. Check that the dried shrimp is finely minced so it disperses in the broth.
- Keep noodles and broth separate if serving later. Rice vermicelli continues to soften as it sits in hot liquid and will absorb much of the soup. Drain it thoroughly and portion it into bowls only when ready to eat; add a splash of hot water to loosen noodles if they have stuck together.
- Use a gentle simmer for seafood. Add prawns near the end, not while the broth is still being built. Smaller prawns cook quickly, and prolonged simmering makes them rubbery. If using prawns of different sizes, add the largest first and check each one as it reaches doneness.
Serving Suggestions
Serve laksa immediately in warm, deep bowls so the noodles stay tender and the broth remains hot. Put extra lime wedges, sliced chile, bean sprouts and herbs on the table, allowing each person to tune the bowl to their taste. A little lime brightens the coconut richness, while extra herbs add a fresh, fragrant finish. Fried shallots provide a crisp contrast, so sprinkle them on just before serving rather than letting them sit in the broth.
For a fuller meal, add a small plate of cucumber or lightly dressed greens on the side. If you are serving several people, keep the broth in the saucepan over very low heat and place the drained noodles and toppings in separate dishes. Ladle the broth only when each bowl is ready; this is especially helpful when guests are eating at different times.
Variations
Choose a different noodle. Fresh yellow wheat noodles are often used in Malaysian laksa, and some bowls combine wheat noodles with rice vermicelli. Use 14 oz (400 g) fresh noodles in place of the dried vermicelli, cooking them according to their packet directions. Their springier, wheat-based texture makes the bowl more substantial; rinse briefly if the package recommends it to remove excess starch.
Make the soup milder or hotter. For less heat, begin with less laksa paste and offer sliced chile separately. For more heat, add chile to the broth with the coconut milk, or serve sambal on the side. Paste strength varies considerably, so make changes gradually and taste before adding more.
Add vegetables or change the protein. A handful of sliced bok choy or green beans can go into the broth during its final few minutes of simmering. For a fish version, use firm chunks of fish and cook until they reach 145°F (63°C) at the thickest point, checking with a food thermometer. To make a meat-free bowl, replace the prawns with more tofu puffs or firm tofu and use vegetable stock; check that the laksa paste contains no shrimp or fish.
Swap the fresh herbs. Laksa leaves, also called daun kesum or Vietnamese coriander, have a distinctive peppery, citrus-like aroma and can be difficult to find outside Southeast Asian grocery shops. If unavailable, use equal parts mint and cilantro. The substitute is fresh and pleasant, but it will not exactly reproduce the characteristic laksa-leaf flavor.
Storage and Reheating
For best texture, store the broth with prawns and tofu separate from the noodles and fresh toppings. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. The broth and cooked prawns keep for 3 to 4 days in the refrigerator; keep noodles in a separate airtight container and use them within the same period. Bean sprouts and herbs are best stored separately and added fresh.
Reheat only the amount you plan to eat. Warm the broth and prawns gently in a saucepan, stirring occasionally, until leftovers reach 165°F (74°C); check the temperature with a food thermometer. Avoid a prolonged boil, which can toughen the prawns and separate the coconut milk. Reheat noodles separately with a splash of hot water, or place them in a bowl and pour the steaming broth over them. You can freeze the broth for up to 2 months for best quality, though coconut milk may separate slightly after thawing; thaw it in the refrigerator and stir well as it reheats. Noodles and fresh toppings are better prepared fresh.
Frequently Asked Questions
Is Malaysian prawn laksa very spicy?
It depends on the laksa paste and how much chile it contains. The recipe is moderately spiced with the stated amount, but paste brands vary. Start with less paste if you prefer a gentler bowl, then adjust after the broth simmers; sliced chile or sambal can be offered separately for people who want more heat.
Can I use cooked prawns instead of raw prawns?
Yes, but add cooked prawns only at the end and warm them briefly in the hot broth. Do not simmer them for the full cooking time or they may become tough. For food safety, any reheated leftovers should reach 165°F (74°C), measured with a food thermometer.
What can I use instead of laksa leaves?
Use a mix of mint and cilantro if daun kesum is unavailable. It gives the bowl a fresh herbal lift, although the taste is not identical. Add the herbs at the end rather than simmering them in the broth, so their aroma stays bright.
Can I make the broth ahead?
Yes. Cook the paste, stock, coconut milk and seasonings up to 2 days ahead, then cool and refrigerate the broth promptly. Reheat it thoroughly, add the raw prawns and cook them just before serving. Keeping the prawns out until serving gives them a better texture and avoids reheating them unnecessarily.
Why did my laksa broth separate?
Coconut milk can separate if it is boiled vigorously, and some brands separate more readily than others. Keep the soup at a gentle simmer after adding coconut milk and stir occasionally. If it does separate, whisk the broth gently while warming; it may look less smooth but is still suitable to serve if handled and stored safely.
Related
- Malaysian Curry Recipe: Chicken Curry for UK Kitchens
- Malaysian Soup Recipe: Chicken Laksa with Coconut Broth
- Malaysian Indian Curry Recipe: Chicken and Potatoes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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