Try this recipe for a lively South-East Asian soup bursting with prawns and tofu puffs in a delicious coconut broth.


  • Paste

  • 2 dried chillies, roasted

  • 1 tsp coriander seeds, roasted

  • 2 tsp shrimp paste, roasted

  • 1 red onion, diced

  • 4 cloves garlic, chopped

  • 1 tsp lime zest

  • 1 stalk lemongrass, green part only roughly chopped

  • 1 tsp galangal, roughly chopped

  • 4 red chilles

  • ¼ cup macadamias

  • 1 tbls coriander roots and stems

  • 1 tsp turmeric powder

  • Broth

  • 12 green prawns

  • 4 tbsp vegetable oil

  • Laksa paste

  • 1 ltr chicken stock

  • 1 can coconut cream

  • 4 fish balls

  • 2 pieces of fried tofu puffs

  • 2 tsp palm sugar

  • 3 tbsp fish sauce

  • Juice of 1 lime


  • 1.

    Pound all the ingredients together in a mortar and pestle or use a food processor.

  • 2.

    For the stock - add prawns shells to oil on stove, corriender, curry leaf, add curry paste, tumeric, corriender, coconut cream. Cook til fat splits from the cream. Add liquid stock. Bring to boil, cook 5 mins, then strain. Add palm sugar and fish sauce and lime. Strain prawn shells.

  • 3.

    Add prawns and poached chicken, fish balls and chicken, tofu.

  • 4.

    Put noodles in boiling water, then strain and out in serving bowl add soup and garnish. Serve

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