Coconut Prawn Laksa

Name: Coconut Prawn Laksa
Yield: 6 generous bowls
Ingredients: 900 g Raw peeled prawns; 300 g Dry rice noodles; 800 ml Coconut milk; 1 L Light Vegetable Stock; 80 g Shallot; 15 g Garlic; 25 g Ginger; 20 g Lemongrass tender centre; 10 g Fresh red chilli; 4 g Turmeric; 20 g Shrimp paste; 30 ml Vegetable oil; 35 ml Fish sauce; 50 ml Lime juice; 200 g Bean sprouts; 20 g Coriander leaves

Prawns and rice noodles in a fragrant, spiced coconut broth.

Coconut Prawn Laksa prepared as described in the recipe

Prawns and rice noodles in a fragrant, spiced coconut broth.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Raw peeled prawns900 g
Dry rice noodles300 g
Coconut milk800 ml
Light Vegetable Stock1 L
Shallot80 g
Garlic15 g
Ginger25 g
Lemongrass tender centre20 g
Fresh red chilli10 g
Turmeric4 g
Shrimp paste20 g
Vegetable oil30 ml
Fish sauce35 ml
Lime juice50 ml
Bean sprouts200 g
Coriander leaves20 g

Method

Blend shallot, garlic, ginger, lemongrass, chilli, turmeric and shrimp paste with a small splash of the measured stock.
Fry paste in oil over medium heat for 5 to 7 minutes until fragrant, stirring.
Add remaining stock and coconut milk and simmer for 15 minutes.
Add prawns and simmer for 3 to 4 minutes until opaque and 63°C. Add fish sauce and lime off heat.
Cook noodles separately; blanch bean sprouts in boiling water for 1 minute. Divide among bowls and add soup, prawns and coriander.

Chef’s notes

A coconut laksa interpretation, not a claim to one regional Malaysian or Singaporean formula.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Celery. Crustaceans. Fish.

Last refined · October 2026