Malaysian Laksa


  • 300-400g of fish, chicken or Tofu, cut into small chunks (see notes for vegetarian adaptations)
  • 3tbsp of Olive Oil
  • 12-16 raw prawns (shelled/deveined)
  • 180g of Laksa Paste (we usually use Ayam)
  • 1 brown onion, finely chopped
  • 2cm of ginger, finely grated
  • 3 cloves of garlic, minced
  • 400mL of Coconut Cream or Coconut Milk
  • 1L of Chicken OR Vegetable Stock
  • 1tsp of brown sugar
  • 2tbsp of fish sauce
  • Juice of 1 x lime
  • 150g of Rice Vermicelli
  • 350g of Egg Noodles
  • 1pkt of Bean Sprouts
  • 2 Spring Onions, sliced thinly
  • Optional: 1 red chilli, sliced
  • 1/2 cup of Coriander Leaves
  • Optional: 1/2 cup of Mint Leaves (Vietnamese mint works well)
  • Fried Eschallots, to serve
  • Extra lime for serving, sliced into wedges.


  • Over a medium-high heat, stir-fry chicken, fish or tofu in a small amount of olive oil until just cooked through. Set Aside.
  • Shell the prawns and reserve them in a bowl. Set aside.
  • In a large pot, add the olive oil and heat. Once oil is hot, add the prawn shells and fry for around a minute until they turn red. Remove the shells from the pan and throw away - you now have prawn flavoured oil.
  • To make the broth, add the laksa paste, onion, ginger & minced garlic to the flavoured oil and fry for 2 minutes.
  • Pour in the stock and bring to the boil.
  • Next, add the coconut cream/milk, chicken or fish, tofu, sugar, fish sauce and lime juice. Bring down to a simmer.
  • While this is simmering, cook the vermicelli in a separate pot of boiling water for a few minutes (unitl soft). Place them into separate serving bowls.
  • In the same pot, add egg noodles into the boiling water and cook for 5mins until soft. Divide them into the serving bowls.
  • In the boiling water again, poach the prawns until they are pink. Transfer them to the serving bowls.
  • Pour the laksa broth in the the serving bowls over the prawns and noodles.
  • Top each bowl with bean sprouts, onions, chilli, herbs, fried shallots and wedges of lime.

LCHF adaptation:
Simply omit the egg and vermicelli noodles from the recipe (or use a smaller amount per serve).

Vegetarian adaptation:
Use tofu as protein source.
Omit prawns from the recipe (Skip steps 2, 3 and 9 of the method).
Use vegetable stock.

Vegan adaptation:
Same as vegetarian adaptation + use soy sauce instead of fish sauce + use vegan friendly noodles (e.g udon, extra rice noodles, wheat noodles)