Laksa Lemak

Cook time 1 hour
Servings 2
Difficulty 2


2 tbsp vegetable oil

6 green prawns, peeled and deveined, reserve prawns shells and head

1L chicken stock

1 chicken maryland or two chicken drumsticks

185g Malaysian laksa paste

1 x (270ml) can coconut milk

1 tbsp grated palm sugar

1 tbsp light soy sauce

50g dried rice vermicelli, cooked

100g Hokkien noodles, cooked

100g fried tofu puffs

1 bunch of choy sum, stalks into 4cm batons leaves torn

1 large handful of bean sprouts

1 soft boiled egg, peeled and cut in half

To serve

Lime wedges

Coriander leaves

Thai basil

Laksa Lemak


Heat 1 teaspoon of oil in a pot over a high heat and then add the prawn head and tails. Cook for a few minutes until they change in colour. Add the chicken stock and bring to the boil. Turn the heat down to a simmer and cook for 5 minutes. Add the chicken and gently poach in the stock for 20 minutes. Turn the heat off and remove the chicken and reserve for later. Strain stock.

Heat oil in a large pot and add the paste. Fry paste over a medium heat for a minute and then add the strained stock followed by the coconut milk. Add palm sugar and soy and simmer over a medium on a low heat for 15 minutes.

In the meantime, shred chicken and discard skin, fat and bones and soften noodles as per packet instructions.

Now add the tofu and cook for a few minutes then add the prawns and cook for 1-2 minutes to just cook the prawns, followed by the choy sum.