Prawn Laksa

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Prawn Laksa is tangy and spicy with juicy and succulent prawns, slurpy noodles and a rich and fragrant coconut broth. Serve it with cilantro, bean sprouts, fried shallots and lime wedges for a delicious and flavorful meal!

You guys, we’re in love with this spicy Malaysian noodle soup and you’re definitely going to love it too! 

The creamy broth is perfectly spicy, with a hint of sweet coconut and tangy flavor thanks to the inclusion of kaffir lime leaves and lemongrass. 

While the ingredient list is a little long, and requires a few specialty items, it’s actually a quick and easy soup to make. The recipe skips the process of making homemade laksa paste, so this soup is ready in just 45 minutes!

It’s a time saving recipe, just like this Singapore laksa recipe, and equally as flavorful. The key to good laksa is the broth base, and this one is definitely not lacking in flavor!

The flavor of this prawn laksa actually reminds me a lot of this tom yum noodle soup. It has spicy and tangy ingredients and loads of noodles!

Check out the prawn laksa story!

Why this recipe works

1. The creamy coconut milk base balances out the spiciness from the laksa paste and Thai chilis. You can also adjust the flavor of the broth to make it more or less spicy.
2. This recipe saves time as it calls for store-bought laksa paste. While you can spend time making a homemade paste, using store-bought means this soup is ready in just 45 minutes!
3. The prawns are poached in the soup broth, so they’re not over cooked or chewy. They’re perfectly juicy, succulent and infused with spicy and tangy flavor! (we love these Malaysian butter prawns too!)

What is laksa?

Laksa is a spicy noodle soup popular in Southeast Asia particularly Malaysia, Indonesia and Singapore. There are different varieties across different regions. 

While some laksa recipes have a creamy coconut soup base and may contain curry, others have a more pronounced sour and tangy flavor from using tamarind paste.

This prawn laksa has a rich and creamy coconut base and, while it doesn’t contain tamarind paste, it has a tangy flavor from the use of kaffir lime leaves and lemongrass.

Ingredients

For a full list of ingredients and quantities, refer to the recipe card at the end of this post. 

The recipe calls for 1 pound of prawns, with the shells removed. (Here’s a quick video on how to peel and devein prawns). I like to keep the heads on for maximum flavor.

For the noodles, you’ll need 8 ounces of dried rice noodles, cooked according to package instructions. (To save time, cook the noodles at the same time as you’re making the broth).

For spicy flavor, the recipe calls for 1 cup of laksa paste. While you can make your own, I just use store-bought laksa paste for this recipe. It’s flavorful and saves time! If you can’t find laksa paste, try using Thai red chili paste instead.

For a tangy flavor, the recipe calls for 4 kaffir lime leaves (fresh or dried). These are the leaves from a kaffir lime tree that are commonly used in Southeast Asian cooking and can be found at most Asian markets. If you can’t find any, try using bay leaves and lime zest as a substitute.

For a pungent, lemony flavor, you’ll need 1 stalk of lemongrass with the woody ends and outer layer removed and cut into 2-inch pieces. If you can’t find lemongrass, you can use lemongrass paste instead. 

For added heat, the soup includes 2 diced Thai chilies. You can adjust the spice level by using more or less chilis.

To tame some of the tangy flavor, you’ll need 1 tablespoon of coconut sugar. You can also use palm or brown sugar. I don’t recommend using granulated sugar as it doesn’t have a deep, caramel flavor like the other sugars mentioned.

1 tablespoon of fish sauce is added to the broth for a salty umami flavor. Fish sauce is made from anchovies fermented in salt. In a pinch, you can substitute soy sauce.

The base of the broth includes 4 cups of fish stock. You can use any kind of seafood stock, and it can be homemade or store-bought. I recommend using low sodium stock so you can control the amount of salt in the laksa. You can also substitute chicken or vegetable stock if you prefer.

For the thick and creamy broth texture, 2 cans of full fat coconut milk are added to the broth. To ensure maximum creaminess, I don’t recommend using lite coconut milk.

Step by step instructions

Heat the coconut oil over medium heat and fry the laksa paste for 1-2 minutes.

Add the kaffir lime leaves, lemongrass and Thai chilies and cook 1-2 minutes.

Add the fish sauce, coconut sugar and fish stock and bring to a simmer for 5 minutes.

Add the coconut milk and simmer for 10-15 minutes, until slightly thickened.

Add additional salt or fish sauce to taste.

Add the prawns, cover, turn off heat and let it sit for 5-10 minutes, until prawns are cooked through (no longer pink/bluish).

Serve over rice noodles with bean sprouts, cilantro, fried garlic and fresh lime juice.

Experts tips

1. For a spicier soup, just add more laksa paste or Thai chilis. For a less spicy soup, cut back on the amount of Thai chilis.
2. If the soup is too sour or tangy, add a little more sugar. 
3. If you can’t find prawns, you can substitute shrimp. You can also use cooked chicken, fish balls or fried tofu puffs.
4. Be careful not to overcook the prawns in the soup as they will get tough. Once they're no longer pink or bluish, they’re cooked.
5. Don’t add the noodles to the soup as they will soak up the broth and get mushy. When ready to serve, just ladle the broth over the noodles and store separately if you have leftovers.
6. If you’d like to minimize the coconut flavor but still keep the creamy texture, you can substitute evaporated milk for some of the coconut milk.
7. For a traditional laksa, you can cut the cooked noodles into 2-3" pieces so they can be scooped into a soup spoon.

Common questions

Storage, freezing and reheating

Store leftover laksa in a covered container in the fridge (separate from the noodles) for up to 3 days.

To reheat, just heat on the stovetop until warmed through. Be careful not to reheat for too long as the prawns will overcook and get tough and chewy.

To ensure this doesn’t happen, you can remove the prawns, reheat them separately and then add them back to the laksa. Then, serve over noodles with your desired toppings. 

If you intend to freeze the broth, l suggest leaving out the prawns. Just let the broth cool completely in the fridge. Place in a freezer safe container and freeze for up to 3 months. 

When ready to enjoy, thaw in the fridge overnight and then bring to a boil in a saucepan on the stovetop. Add the prawns and remove from heat. Cover and let sit for 5-10 minutes until prawns are cooked. Serve with freshly cooked noodles and desired toppings.

More Southeast Asian inspired recipes

• Coconut Lime Chicken Skewers
• Chicken Rendang
• Beef Rendang
• Instant Pot Bak Kut Teh
• Indonesian Beef Satay Skewers

Did you make this recipe? Leave a comment below and let me know how it turned out!