A fast and furiously spicy Malaysian soup with coconut milk, noodles and king prawns.


  • Curry paste

  • 5 long fresh red chillies

  • 5 shallots

  • 4 cloves of garlic

  • 20g coriander stalks

  • 1 teaspoon of salt

  • 1 tablespoon of good quality curry powder

  • For the laksa

  • 500mls coconut cream

  • 2 tablespoons of dark soy sauce

  • 500gm king prawns, shelled

  • 700mls chicken stock

  • 1-2 tablespoons Thai fish sauce to taste

  • 500gm egg noodle, soaked as per instructions

  • 250 mls sunflower oil

  • 1/4 teaspoon salt

  • 1 teaspoon caster sugar

  • 1 lime halved

  • 100gm of bean sprouts

  • 4 tablespoons of coriander

  • 4 garlic cloves finely sliced

  • 4 Thai red shallots finely sliced

  • 4 long dried red chillies

  • Fennel bulb, finely sliced

  • Cucumber, cut into batons

  • Endive, into leaves


  • 1.

    Blitz the curry paste ingredients in a food processor to a course paste. Heat the coconut cream in a large sauce pan. Boil it over a medium heat until it separates.

  • 2.

    Add the curry paste and fry for 2-3 minutes, until fragrant. Stir in the Soy sauce and the prawns and cook for one minute.  Add the chicken stock and simmer for 2-3 minutes. Season to taste with the fish sauce.

  • 3.

    For the garnish, heat the sunflower oil in a fry pan and separately fry the sliced garlic, onion and chillies. Until golden and crisp. Strain and cool.  Pound together in a mortar and pestle with the salt and sugar to a rough crumb consistency.

  • 4.

    Divide the soaked noodles between four serving bowls. Top with the prawns and the laksa liquid. Place the endive, fennel and cucumber around the plate to serve.

  • 5.

    Serve garnished with wedges of lime, a sprinkling of the salt and sugar seasoning, bean sprouts and coriander.

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Posted by Krystle9Report
What a beautiful Laksa! It took me forever to find a recipe from scratch so thank you. I put in a few too many chillies (thinking I was really tough!) but will definitely be making this again so will fix that next time. I made mine with fresh fish, prawns and fresh mussels - beautiful! The recipe looks more challenging than it is. Once the paste is made it all comes together very easily. I have shared this link on my blog, - Im sure my readers will enjoy it as much as I did. :) x- Im sure my readers will enjoy it as much as I did. :) x