Prawn Laksa with Coconut Broth Recipe

Preparation Time: 15m
Cook Time: 20m
Total Time: 35m
Servings: 4

January 5, 2025 4.8

This aromatic prawn laksa brings together the bold flavours of a rich coconut broth infused with spices, fresh herbs, and a medley of vegetables. Perfect for a cosy night in or impressing guests, this Australian-inspired laksa is a comforting, flavourful dish that's easy to prepare and packed with warmth.

Ingredients:

400 g prawns, peeled and deveined
2 tbsp laksa paste (store-bought or homemade)
400 ml coconut milk
2 cups chicken stock
200 g rice noodles
1 cup tofu puffs, halved
1 cup green beans, trimmed
1 cup bean sprouts
1 tbsp vegetable oil
Fresh coriander, for garnish
Lime wedges, for serving
Sliced red chilli, for garnish

Instructions:

1 Prepare the Laksa Base
In a large pot, heat oil over medium heat. Sauté the laksa paste until fragrant, about 2 minutes. Add coconut milk and chicken stock, stirring well. Bring to a gentle simmer.
2 Cook the Noodles and Prawns
While the broth simmers, cook the rice noodles according to packet instructions. Add prawns, tofu, and vegetables to the broth. Simmer until the prawns are cooked through and the vegetables are tender.
3 Assemble and Serve
Divide the cooked noodles into bowls. Ladle the hot laksa broth over the noodles, ensuring prawns and vegetables are evenly distributed. Garnish with bean sprouts, coriander, lime wedges, and chilli slices.