We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the rice noodles according to the packet instructions. Rinse them under cold water to stop them cooking, then set aside.
Lightly bash the lemongrass, trim off the top and bottom, remove the tough outer layer and cut it in half. Finely chop the chillies, halve the tofu puffs, clean and devein the prawns and thinly slice the cucumber.
Heat vegetable oil over medium high heat and fry the laksa paste for around 5 minutes until fragrant. Add the lemongrass and chopped chillies.
Pour in the coconut milk and stock, then bring to a boil. Add the bean sprouts and cook for 2 minutes before removing them and setting them aside.
Add the tofu puffs, fish balls and scrunched kaffir lime leaves to the broth. Season with fish sauce and a little sugar to taste.
Add the prawns and cook until they are just cooked through, only a few minutes.
Assemble the bowls and finish with chilli oil and a generous squeeze of fresh lime.
Want to keep this recipe for later? We can email it to you!
Press down on the prawn heads to release as much flavour as possible into the broth.
Rinse the noodles under cold water so they do not overcook.
Can I use chicken stock instead of prawn stock?
Yes, you can use chicken stock if you prefer or if prawn stock is not available.
How do I know when the prawns are cooked?
The prawns are cooked when they turn pink and opaque.
Can I make this dish vegetarian?
Yes, you can substitute the prawns and chicken with more tofu puffs and vegetables.
What can I use instead of laksa paste?
If laksa paste is unavailable, you can use a combination of red curry paste and a little shrimp paste.
How spicy is this laksa?
The spiciness can be adjusted by adding more or less red chilli and chilli oil.
