This delicious prawn laksa is made even richer with the addition of creamy macadamias nuts.


  • 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

  • 1 tbls olive oil

  • 1 litre fish or vegetable stock

  • 2 tbls laksa paste (above)

  • 1 tbls tamarind paste

  • 4 prawns, peeled and deveined (leave tails on)

  • 1 flathead fillet, cut into chunks

  • 1 calamari tube, sliced into 1cm rounds

  • 4 small bundles of rice vermicelli, soaked in hot water

  • 1 tbsp fish sauce (maybe)

  • Garnish - vietnamese mint, bean sprouts, lime wedges quartered, spring onions cut on the diagonal


  • 1.

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

  • 2.

    In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the seafood and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.

  • 3.

    Drain your noodles in a colander and divide them between 2 bowls. Top these with half the seafood each. Pour the hot broth over and garnish (above).

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