I find it so rewarding to make my own laksa, and it seems to have that added boost of freshness when you make it yourself from scratch. Its also perfect when you have several guests coming for a meal. Prepare the components beforehand so you can whip it up in a flash. Its very quick to finish off and it wont keep you in the kitchen all night, away from your guests. 🙂

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: Serves 4



  • 5 teaspoons chilli flakes
  • 2 tablespoons dried shrimp paste
  • 2 red onions
  • 1 medium knob ginger, peeled (about 40g)
  • 15 cashew nuts
  • 2 lemon grass stalks (white part only)
  • 4 tablespoons peanut oil
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric


  • 2 tablespoons veg oil
  • 800ml stock
  • 400ml coconut cream
  • 2 tablespoons fish sauce
  • 3 tablespoons caster sugar
  • 200g fried tofu puffs, cut in half diagonally
  • 500g banana prawns, peeled and deveined
  • 350g chicken breast, thinly sliced
  • 150g oyster mushrooms, torn
  • 400g thin egg noodles, cooked and refreshed
  • 450g packet bean sprouts
  • 2 spring onions, cut into thin rounds
  • fried shallots, thai basil leaves, coriander leaves


For the paste blend all ingredients until smoothYou will need half the paste for this recipe and you can keep the remaining paste in the freezer for a later date.

For the soup, fry half of the paste in the oil over a medium heat in a medium saucepan until aromaticAdd the stock and coconut cream and bring to the boilAdd the fish sauce, sugar, tofu, prawns, chicken and mushrooms and cook for a further 5 minutes or until the chicken and prawns are cooked.

To serve divide the noodles into bowls top with the chicken, prawn, soup mixtureGarnish with the bean sprouts, spring onions, shallots, and herbs.

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