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Authentic Coconut and Seafood Laksa Recipe

Spice up your dinner repertoire with an authentic and delicious seafood laksa recipe. This Malaysian coconut noodle soup is surprisingly simple to make using our green king prawns and fresh mussels, for a dish that packs a flavourful punch.

Print Recipe
Authentic Coconut and Seafood Laksa Recipe
Instructions
  1. To make 4 servings out of this seafood laksa recipe, begin by peeling and deveining prawns. Remove the heads but leave tails intact.
  2. Soak vermicelli in a large bowl of boiling water until cooked (approx. 8 minutes). Drain and rinse with cold water. Divide between 4 bowls.
  3. Heat oil in a wok over medium-high heat. Add the laksa paste and cook for 1 minute. Add sugar, salt, coriander and stock and bring to the boil. Add coconut milk and bring to a simmer for 5 minutes. Add prawns and cook for approx. 2 minutes, until they are pink.
  4. Pour/ladle laksa over noodles. Garnish with mussels, fresh bean sprouts and mint. Serve and enjoy immediately while hot.

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