Laksa
Laksa is a spiced noodle soup that defines the Peranakan — the mixed Malay-Chinese — culinary tradition of maritime Southeast Asia. It developed in the coastal trading communities of the Malay Peninsula, Singapore, and Indonesia, where Chinese immigrant cooking and Malay spicing merged over generations. The two main styles are curry laksa, rich with coconut milk, and asam laksa, which is sour and tamarind-based. The laksa paste is the foundation of the dish — dried chilli, shrimp paste, lemongrass, galangal, and aromatics. Frying the paste in oil before adding liquid is the critical step; it develops depth and removes rawness. The broth is finished with coconut milk for creaminess and balanced with fish sauce. Bean sprouts, eggs, and coriander add contrast in texture.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 3 tbsp laksa paste (or red curry paste with 1 tsp shrimp paste added)
- 2 tbsp vegetable oil
- 800 ml coconut milk (2 x 400 ml cans)
- 600 ml chicken stock or water
- 2 tbsp fish sauce
- 1 tsp sugar
- 400 g raw medium prawns, peeled and deveined
- 200 g firm tofu, drained and cut into 2 cm cubes
- 200 g fresh bean sprouts
- 200 g rice vermicelli noodles, soaked in boiling water 3 minutes and drained
- 4 large eggs, hard-boiled (7 minutes), peeled and halved
- 100 g green beans, trimmed and halved
- 2 limes, cut into wedges
- 20 g fresh coriander, leaves only
- 2 spring onions, thinly sliced
How to make it
- 1Soak the rice vermicelli in boiling water for 3 minutes, drain, rinse under cold water, and set aside.
- 2Hard-boil the eggs for 7 minutes, cool in iced water, peel, and halve.
- 3Heat the oil in a large wok or saucepan over medium heat, add the laksa paste, and fry, stirring constantly, for 2-3 minutes until fragrant and the oil begins to separate.
- 4Pour in the coconut milk and chicken stock and bring to a steady simmer.
- 5Add the fish sauce and sugar, taste, and adjust — the broth should be rich and slightly salty.
- 6Add the green beans and cook for 3 minutes, then add the prawns and tofu and cook for 2-3 minutes until the prawns are pink and just cooked through.
- 7Divide the noodles between 4 deep bowls and ladle the hot broth with prawns, tofu, and beans on top.
- 8Finish each bowl with bean sprouts, 2 halved eggs, spring onions, and coriander.
- 9Serve immediately with lime wedges on the side.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
