Laksa
A rich and spicy coconut curry noodle soup. Warming, fragrant, and deeply satisfying.
Prep: 15 minutes. Cook: 20 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 400g thick rice noodles or vermicelli
- 300g prawns, peeled
- 200g tofu puffs (tau pok), halved
- 400ml coconut milk
- 600ml chicken stock
- 3 tablespoons laksa paste (store-bought)
- 100g bean sprouts
- 2 hard-boiled eggs, halved
- 2 tablespoons cooking oil
- Fresh laksa leaves or Vietnamese mint (optional)
- Sambal chilli for serving
Instructions
- Cook noodles according to packet instructions. Drain and set aside.
- Heat oil in a large pot. Add laksa paste and fry for 2 minutes until fragrant.
- Add chicken stock. Bring to a boil.
- Add coconut milk. Stir well and bring to a simmer.
- Add prawns and tofu puffs. Cook for 3–4 minutes until prawns are pink.
- Divide noodles into bowls. Ladle the soup over the noodles.
- Top with bean sprouts, halved eggs, and laksa leaves.
- Serve with sambal on the side for extra heat.
Tips for Helpers
- Good laksa paste makes or breaks the dish — buy a reputable brand.
- Do not boil the soup hard after adding coconut milk or it may split.
- Toast the laksa paste properly — frying it releases the flavour.
Ingredient Substitutions
- Use chicken instead of prawns.
- Regular egg noodles work if laksa noodles are unavailable.