There’s something magic about laksa — the heat, the fragrance, the creamy coconut broth, and that first spoonful that instantly feels like comfort food with attitude.
This Kitchen Confidence lesson is my go-to Prawn Laksa for nights when you want maximum flavour with minimum carry-on. The secret isn’t a 2-hour simmer… it’s using the right building blocks, treating them properly, and finishing the bowl fresh so it eats like a restaurant dish.
Big flavour. Simple steps. Zero drama.
Recipe
Serves: 2–3
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 1 × 500g Bone Roasters Chicken Stock
- 180g Laksa Mate Laksa Paste
- 1 × 560ml Mae Ploy Coconut Cream
- 180g green prawns, thawed (see brine note if you like)
- 120g Erawan rice noodles
- 50g bean sprouts
- 2 spring onions, sliced
- 1 boiled egg, halved
- 25g fried shallots
Optional finishers:
- Vietnamese mint, coriander, lime wedges
- Saucy Wench Green Sambal or fresh sliced chilli
Method / Instructions
- Wake up the paste (this matters)
Heat a wok or saucepan over medium-high heat. Add the laksa paste and stir-fry for 30–60 seconds until it becomes deeply fragrant and the oils start to release. - Loosen + concentrate
Add about 50ml of the chicken stock and cook for 2 minutes, stirring well to make a smooth, glossy base. - Build the broth
Add the remaining stock and bring it to the boil. - Cook the prawns gently
Add the prawns, then immediately reduce to a gentle simmer. - Add coconut cream (no boiling!)
Stir in the coconut cream and simmer 3–4 minutes until the prawns are just cooked through.
Important: Keep it at a simmer — boiling can split coconut cream and dull the flavour. - Cook the noodles
Cook rice noodles in boiling water for 5–6 minutes until al dente. Drain well. - Build the bowls
Into each bowl add noodles, bean sprouts, spring onions, and half a boiled egg.
Place prawns into the bowls (lift them out with a slotted spoon). - Ladle + garnish
Ladle the hot laksa broth over the top. Finish with fried shallots and any herbs, lime, or sambal/chilli you love.
Chef Tips / Skills (Video-friendly)
- Paste first, always: frying the paste releases aromatics and gives you that “laksa shop” smell.
- Coconut cream = gentle heat: simmer, don’t boil — it stays silky and stable.
- Stock over water: water makes it thin; stock makes it taste like you meant it.
- Fresh texture finish: bean sprouts + spring onion + fried shallots = crunch and contrast that lifts the whole bowl.
Plating / Serving Notes
- Add the fresh bits first, then broth — it keeps everything crisp.
- Finish with fried shallots last so they stay crunchy.
- A wedge of lime on the side gives people control — a squeeze right before eating is unreal.
Optional Variations / Make-Ahead Hack
- Chicken Laksa: swap prawns for sliced cooked chicken or shredded rotisserie chicken.
- Veg version: use tofu + extra veg (bok choy, snow peas, mushrooms) and plant-based dashi/stock if you prefer.
- Make-ahead: cook the broth base ahead (paste + stock + coconut). Reheat gently and cook prawns fresh on the night.
Skill Focus / Techniques
- Blooming curry/laksa paste for maximum aroma
- Managing heat to protect coconut-based sauces
- Building a balanced bowl (broth + protein + crunch + freshness)
- Timing noodles so they don’t go gluey
Final thought from Chef Ian
“Laksa should taste like a warm hug with a cheeky kick — and you don’t need hours to get there. Get the paste working, treat the coconut gently, and build your bowl fresh. That’s the whole game.”
Chef Ian
