Save to your scrapbook

    Seafood laksa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Seafood laksa

    This is a popular spicy noodle soup with a combination of Chinese and Malay influences. This recipe has a rich spicy coconut milk base with chilli and curry flavours. Try adding rice noodles, rather than egg noodles for a change, or use shredded chicken instead of the seafood. 

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4


    600ml vegetable stock
    400ml can coconut milk
    185g jar Cooks’ Ingredients Laksa Paste
    1 fresh lemongrass stalk, halved lengthways and bruised
    185g medium egg noodles (approx 3 nests)
    260g pack skinless, boneless cod fillets, cut into chunks
    180g pack raw jumbo tiger prawns
    150g beansprouts
    1 bunch salad onions, thickly sliced
    2 medium Waitrose British Blacktail Free Range Eggs, hard boiled
    2 tbsp Cooks’ Ingredients Fried Onions
    ½ x 28g pack coriander, chopped


    1. Bring the stock, coconut milk, laksa paste and lemongrass to the boil in a large pan. Add the noodles, and cook for 3 minutes. Stir in the cod and prawns, and cook for 3 minutes. Add the beansprouts and salad onions, and cook for 2-3 minutes, or until the noodles are tender. Remove the lemongrass.

    2. Divide between 4 bowls and top each with half an egg. Sprinkle with fried onions and coriander to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars