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Article: Prawn laksa soup

Prawn laksa soup recipe from Steve Costi Seafood

Prawn laksa soup

Indulge in the tantalizing flavors of Prawn Laksa Soup, a harmonious blend of succulent prawns, creamy coconut milk, and aromatic spices. This traditional Southeast Asian dish delights the senses with its rich broth and tender rice noodles, topped with fresh herbs and crispy shallots for a burst of texture.


  • 300g raw prawns, peeled and deveined or any seafood delights
  • 200g dried rice noodles
  • 400ml coconut milk
  • 500ml chicken or vegetable broth
  • 2 tablespoons laksa paste
  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 100g bean sprouts
  • Coriander and chillies, for garnish


  1. Cook the rice noodles according to the package instructions.Β 
  2. Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and cook for 1-2 minutes until fragrant.
  3. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
  4. Add the fish sauce, soy sauce, brown sugar, and lime juice to the pot. Stir and let the soup simmer for 5 minutes.
  5. Add the raw prawns to the soup and cook for 3-4 minutes until they turn pink and are cooked through.
  6. Divide the cooked rice noodles among serving bowls.
  7. Ladle the hot laksa soup over the noodles.
  8. Garnish each bowl with bean sprouts, cilantro leaves, and sliced red chilies.
  9. Serve hot and enjoy the flavorful Prawns Laksa Soup!