• 0.5 cup Laksa Paste See Laksa Paste Recipe

  • 16 Green King Prawns head and shell removed

  • 3 cups Coconut milk

  • 3 cups chicken stock

  • 20 ml Lime juice

  • 30 ml Fish sauce

  • 2 teaspoons Palm Sugar

  • 1 packet Glass Noodles Pour over hot water and sit for 3 min

  • 8 Vietnamese lime leaves

  • 2 birds eye chillies

  • 1 Kaffir lime leaf shredded very fine

  • 160 g bean shoots

  • 0.5 Lebanese cucumber deseeded and finely sliced

  • 4 tablespoons Fried red shallots Bought or Deep fried in peanut oil


  • 1.

    Fry off laksa paste for a minute until it becomes fragrant

  • 2.

    Add the palm sugar and dissolve

  • 3.

    Add the fish sauce – and fry for 5 seconds to release the flavour

  • 4.

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

  • 5.

    Add the stock, bring to the boil and simmer for 10 minutes

  • 6.

    Season with 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 cup each)

  • 9.

    Place the bean sprouts on top

  • 10.

    Place the cucumber on top

  • 11.

    Place the prawns on top

  • 12.

    Pour in the soup

  • 13.

    Garnish with, kaffir lime, Vietnamese & corriander leaves, chili & fried shallots.


You can substitute the prawns, with chicken, tofu, mushrooms or fish or combine them all.

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2 comments • 5 ratings
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Posted by PiaGReport
But the recipe is delicious regardless.
Posted by PiaGReport
I agree with Ella.