Malaysian Prawn Laksa

8 large tiger prawns, peeled (heads and shells reserved)

2 chicken thighs

200g rice vermicelli noodles, soaked

400ml coconut milk

750ml chicken stock

100g bean sprouts

2 boiled eggs, halved

Small handful fresh coriander

1 red chilli, finely sliced

1 lime, cut into wedges

The Laksa Paste

4 dried red chillies, soaked

3 Thai shallots, roughly chopped

3 garlic cloves

20g galangal, chopped

20g ginger, chopped

20g fresh turmeric (or 1 tsp ground turmeric)

2 lemongrass stalks, finely sliced

2 coriander roots (or stalks)

1 tablespoon dried prawns, soaked

1 teaspoon shrimp paste (belacan)

A little soaking liquid, if needed

The Broth

2 tablespoons fish sauce

1 teaspoon sugar

Pinch of salt

PREPARATION

COOKING

1. Fry the reserved prawn heads and shells in a little oil over a medium-high heat, pressing down to release their oils and flavour.

2. Add the chicken stock, fish sauce, sugar, salt and chicken thighs, then simmer for 8–10 minutes until the chicken is cooked.

3. Remove the chicken, shred the meat, then strain the stock and discard the shells.

4. Pound or blend all of the laksa paste ingredients into a smooth paste, adding a little soaking liquid if needed.

5. Heat a wok with a little oil and fry the laksa paste over a medium heat until fragrant and the oil begins to separate.

6. Stir in the coconut milk and mix well with the paste.

7. Gradually add the strained prawn stock and bring the broth to a gentle boil.

8. Taste and adjust the seasoning if required.

9. Add the peeled prawns and simmer for 1 minute, or until they just turn pink.

10. Divide the soaked rice vermicelli between serving bowls.

11. Ladle over the hot laksa broth, prawns and shredded chicken, then top with the bean sprouts, boiled egg halves, coriander and sliced chilli.

12. Serve immediately with lime wedges for squeezing over just before eating.

School of Wok Tips

 Frying the prawn shells first creates a deeply flavoured stock that forms the backbone of the laksa.

 Cook the laksa paste thoroughly before adding the coconut milk to develop its full flavour.

 Don't overcook the prawns—they only need about a minute in the hot broth.

 Squeeze fresh lime over the laksa just before serving to brighten the rich, creamy soup.

FAQs

Can I use shop-bought laksa paste?

Yes, although homemade paste gives a fresher, more complex flavour.

What can I use instead of galangal?

Fresh ginger can be substituted, although galangal has a more citrusy, peppery flavour that's characteristic of laksa.

Can I make the broth ahead of time?

Yes, the broth can be prepared a day in advance. Reheat gently and add the prawns just before serving so they stay tender.