Prawn Laksa

A golden bowl of comfort—with easy swaps for chicken or tofu if that’s more your thing.

Hello!

This recipe’s coming to you a few days later than planned. I had a little fall over the weekend and have been off my feet, so things have been moving a bit slower than usual.

This week’s recipe is a big bowl of golden nourishment. I’m a year-round broth person, but there’s something especially comforting about a warm, flavourful bowl on a cooler day. This one’s inspired by laksa- a fragrant, spicy noodle soup with a creamy coconut base. I love it because it is packed with flavour. I love it with prawns, but I’ve included an option to swap them out for chicken or tofu. It’s very versatile, you can use up whatever vegetables you’ve got left in the fridge. I used some limp broccolini sitting in the back of my fridge drawer, plus carrot and capsicum. Zucchini or green beans work perfectly too.

This is my go-to laksa paste recipe if you feel like making it from scratch—it’s pretty straightforward and can be frozen in ice cube trays for extended storage. But if you don’t feel like making your own (I often don’t!), there are some great store-bought options. This is my favourite no-crap laksa paste you can order online to keep in the pantry. If you’re at the supermarket, Ayam is a decent supermarket option (though it does contain a small amount of soybean oil).

Note: my new paid Substack subscription includes four exclusive recipes each month, including this prawn laksa. Monthly wrap-ups, guides, and lists will still be available in the free version.