Prawn Laksa


The Team

by The Team

   Back to Blog
Serves2 serves
Prep time10 minutes
Cook time20 minutes
Ready in30 minutes

Prawn Laksa


  • 500g Black tiger prawns raw, peeled and deveined
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp laksa paste
  • 1 can coconut milk
  • 2 cups chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 red capsicum, sliced
  • 1 cup sliced mushrooms
  • 1 cup baby spinach leaves
  • Fresh coriander or spring onions garnish (optional)
  • Rice noodles, cooked according to package instructions


Step 1

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

Step 2

Add the laksa paste to the pot and cook for 1-2 minutes, stirring continuously to release the flavours.

Step 3

Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a simmer.

Step 4

Add the sliced capsicum and mushrooms to the pot. Let it simmer for about 10 minutes to allow the flavours to meld together and the vegetables to soften.

Step 5

While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

Step 6

Add the prawns to the pot and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook the prawns.

Step 7

Stir in the baby spinach leaves and let them wilt in the hot soup for a minute.

Step 8

Divide the cooked rice noodles among serving bowls. Ladle the creamy prawn laksa soup over the noodles, making sure to distribute the prawns and vegetables evenly.

Step 9

Garnish with fresh coriander or spring onions. Enjoy!


Related articles


Login with Email

Create a New Account


Experience the freshness of the fish markets at home

Find out if we deliver to your door.

Get Started