Prawn laksa

Prawn laksa

Laksa is a spicy noodle soup popular across South Asia. Ideally the spice paste should be made 24 hours in advance for maximum flavour.


For the spice paste

For the laksa broth

  • 800ml/1½ pints chicken stock
  • 400ml/14fl oz coconut milk
  • 35g/1¼oz caramelized palm sugar or dark brown sugar, plus extra to taste if needed
  • 1 tbsp sea salt, plus extra to taste if needed
  • 1½ tbsp tamarind paste
  • 25g/1oz bunch laksa leaves (or mint or coriander leaves), plus small handful, finely sliced, to garnish
  • 1 lemongrass stalk, cut in half then pounded lightly with a pestle to bruise
  • 24 deep-fried tofu puffs, cut in half

For the laksa bowl