Laksa

Laksa Lemak (Spicy Coconut Curry Noodle Soup)

A rich, fragrant Nyonya-style laksa with rice noodles in a coconut-and-shrimp broth, topped with prawns, tofu puffs, and crunchy bean sprouts. This is the classic Malaysian laksa lemak beloved across the peninsula.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) fresh thick rice noodles (laksa noodles), or 200 g / 7 oz dried rice vermicelli, blanched; yellow wheat noodles are the Penang substitute
• •500 g (1 lb) whole prawns, shell-on, shell-on is essential — the shells make the stock
• •100 g (3½ oz) tofu puffs (tau pok), halved; do not substitute firm tofu — it will not absorb the broth
• •200 g (7 oz) bean sprouts, tailed, briefly blanched
• •1 litre (4 cups) water
• •400 ml (13½ fl oz) full-fat coconut milk, do not use light coconut milk — the richness carries the dish
• •1 tbsp coconut oil or vegetable oil
• •1 stick lemongrass, smashed and tied in a knot
• •4 pieces kaffir lime leaves, torn; substitute with 1 tsp lime zest if unavailable
• •1 tbsp tamarind paste, mixed with 60 ml / ¼ cup warm water; strain for juice
• •1 tbsp palm sugar (gula melaka), or dark brown sugar
• •1 tsp salt, adjust to taste
• •200 g (7 oz) laksa paste, see below for a from-scratch paste, or use a quality bottled brand (e.g., Yeo's, Nyonya)
• •1 small red chili, sliced, garnish, optional
• •1 wedge calamansi or lime, for serving
• •2 stalks chives or spring onion greens, sliced, for garnish

Steps

1. 1 If making paste from scratch: blend all paste ingredients with 60 ml / ¼ cup water to a smooth paste. Set aside.
2. 2 Peel the prawns, reserving shells. Devein and set prawns aside in the fridge.
3. 3 Make a quick stock: in a pot, dry-toast the prawn shells with 1 tsp oil for 2 minutes until fragrant and pink. Add 1 litre / 4 cups water, bring to a boil, then simmer 15 minutes. Strain.
4. 4 Heat 1 tbsp oil in a wok or heavy pot. Add the laksa paste and fry for 8–10 minutes over medium heat, stirring often, until the oil separates and the paste turns dark and aromatic — this step builds the flavour base.
5. 5 Pour in the prawn stock. Add lemongrass and kaffir lime leaves. Bring to a gentle simmer and cook 10 minutes.
6. 6 Stir in the coconut milk, tamarind juice, palm sugar, and salt. Simmer another 5 minutes — do not boil hard or the coconut milk may split. Taste and adjust: it should be spicy, salty, slightly sweet, and tangy all at once.
7. 7 Add the reserved prawns and tofu puffs. Cook 2–3 minutes until the prawns are just opaque and curled (internal temperature 62°C / 144°F). Do not overcook.
8. 8 Meanwhile, blanch the rice noodles in boiling water for 30 seconds (fresh) or per packet directions (dried). Drain and divide among 4 deep bowls. Top with bean sprouts.
9. 9 Ladle the hot broth, prawns, and tofu puffs over the noodles.
10. 10 Garnish with sliced chili, chives, and a squeeze of calamansi or lime. Serve immediately, with extra sambal on the side for those who want it fiercer.