Christmas Edition: Easy Homemade Prawn Laksa

Most Australians celebrate Christmas by having a feast with their family and friends. And most of us showcase seafood during Christmas meals. Prawn tend to be one of the most popular choice. Australians tend to cook seafood during Christmas as it is summer in Australia, so lighter meal options are preferable rather than having the heavier traditional ham and turkey meal options.

But for those of you who still prefer a heavier meal option but would love to feature prawns on your Christmas menu, why not make this easy homemade prawn laksa? The laksa paste I used in this recipe is my homemade vegan laksa paste. So, if you are looking for a vegan laksa option, just leave the prawns out and replace with more tofu, mushrooms or even mock prawns. I hope you enjoy this recipe as much as I have.

As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn.

Yummy prawn laksa πŸ™‚

Serves 8


  • 400g rice vermicelli, cooked according to the packet instructions;
  • 500g beans sprouts, washed and steamed;
  • 2 bunch pak choy, bok choy or any Asian greens, washed, chopped and steamed;
  • 400g firm tofu, chopped into bite sizes;
  • 200g fried tofu, chopped;
  • 24 fresh prawns;
  • 2 tsp sesame oil;
  • laksa paste enough for 8 serve (homemade or store bought);
  • 800ml light coconut milk (I used the canned one, not the box ones);
  • 4 tbsp. freshly squeezed lime juice;
  • 1 tbsp. palm sugar;
  • 1 cinnamon stick;
  • 4 tbsp. San Elk vegetable stock; and
  • 2L water or more depending on the consistency you like your laksa.


  1. Heat a large wok or pot on a medium high heat stove;
  2. Add the sesame oil to the wok and once the oil is hot, add the cinnamon stick and laksa paste and fry the paste until it is fragant and the paste changes colour and texture. This should take 8 to 10 minutes on medium heat;
  3. Once the paste is fragant and cooked, add coconut milk, lime juice, palm sugar, vegetable stock and water and allow the laksa to boil. You can add more lime juice, sugar or vegetable stock if the laksa is not to your taste;
  4. Once the laksa is boiling, add the tofu and fried tofu and bring the laksa to boil again. You can add more water if you prefer your laksa on the runnier side;
  5. Finally add the fresh prawn to the laksa and bring the laksa to boil. This should take about 5-8 minutes on medium high heat as you do not want to overcook the prawn;
  6. Turn off the stove and start preparing 8 bowls with some rice vermicelli, beans sprouts and pak choy. Then, pour the laksa gravy over these ensuring that each bowl gets some tofu, fried tofu and prawns;
  7. Enjoy whilst still hot πŸ™‚
Yummy laksa from my homemade vegan laksa paste πŸ™‚

Happy cooking,


Xx πŸ’‹

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