Prawn Laksa

Shrimp Laksa

4.7 from 15 reviews


  • 1 60g packet Laksa Paste (I used Asian Home Gourmet)
  • 1 tbsp cooking oil
  • 250g Prawns, cleaned, peeled, and deveined but save the heads for the soup.
  • 1 chicken cube + 6 cups water or 6 cups chicken stock
  • 1 1/2 cups thick coconut milk
  • 2 pcs lemongrass, cleaned, peeled and chopped into 3s
  • 150g cups egg noodles, blanched
  • 100g bean sprouts
  • tofu
  • cilantro leaves, chopped


  1. Slice tofu, fry in oil until golden brown then set aside.
  2. Heat oil in a pot.
  3. Sauté prawns and prawn head for a few seconds then add lemongrass.
  4. Pour in water or chicken stock then add the chicken cube and the Laksa paste.
  5. Bring to a boil then pour in coconut milk.
  6. Simmer for 3 minutes.
  7. To serve, put 1/3 of your egg noodles in a bowl. Fill with Laksa soup and top with prawns, fried tofu, bean sprouts, and chopped cilantro leaves.