Use this spicy coconut noodle soup as a base to experiment with different seafood or meat combinations, vegetables and any kind of noodles you like.


  • 500g green prawns, shelled with tails on and deveined

  • ½ cup laksa paste 

  • 200g hokkien egg noodles or glass rice noodles

  • 400ml can coconut cream

  • 2½ cups chicken or vegetable broth

  • 200g snow peas, trimmed

  • 100g bean shoots

  • 1 Tbsp fish sauce

  • 1 tsp brown sugar

  • Juice of 2 fresh limes

  • ½ bunch fresh coriander, leaves picked

  • ½ bunch fresh basil, leaves picked

  • 1 red chilli, thinly sliced, to garnish

  • 2 Tbsp roasted peanuts, chopped, to garnish

  • 2 Tbsp fried shallots, to garnish


  • 1.

    Place noodles into a large bowl and cover with boiling water. Stand for 5 minutes until soft

  • 2.

    Heat a wok over medium to high heat. Fry off laksa paste for a minute until it becomes fragrant

  • 3.

    Add the fish sauce and brown sugar and fry for a few seconds to release the flavour

  • 4.

    Add the coconut milk, and bring to the boil for 5 minutes

  • 5.

    Add the chicken or broth, bring to the boil and simmer for 10 minutes

  • 6.

    Add the lime juice

  • 7.

    Turn heat off and place in the prawns for a few minutes until just turned opaque – they will continue to cook in the bowl

  • 8.

    Place noodles in each bowl, about a 50g each

  • 9.

    Place the bean sprouts on top

  • 10.

    Place the snow peas on top of the sprouts

  • 11.

    Place the prawns on top of the snow peas

  • 12.

    Pour in the laksa mix

  • 13.

    Garnish with, basil and corriander leaves, peanuts, chili & fried shallots

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2 comments • 6 ratings
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Posted by PiaGReport
But the recipe is delicious regardless.
Posted by PiaGReport
I agree with Ella.