Prawn Thai Curry Laksa Recipe

Prepare aromatics

Peel the shallots and garlic. Trim and slice the lemongrass, removing the tough outer layers and using only the soft white part. Peel and thinly slice or chop the ginger (and galangal if using). Deseed the chilies if you want less heat.

Make the paste

In a small food processor or mortar and pestle, combine shallots, garlic, ginger, lemongrass, red chilies, galangal (if using), shrimp paste, ground turmeric and ground coriander. Blend or pound to a smooth-ish paste, adding a teaspoon of oil or a splash of water if needed to help blending.

Toast the paste

Heat 2 tbs vegetable oil in a medium pot or wide saucepan over medium heat. Add the paste and cook, stirring frequently, for 4–6 minutes until fragrant and the raw smell has cooked out but it hasn't burned. Reduce heat if it browns too quickly.

After toasting the paste, pour in 400 ml coconut milk and stir to combine, scraping any bits from the bottom. Add 500 ml stock and 200 ml water, stirring well to create a smooth broth.

Bring the broth to a gentle simmer over medium-low heat. Add tamarind paste (or 1 tbs lime juice if using), light brown sugar and 2 tbs fish sauce. Taste and adjust: it should be richly savory, slightly sweet, mildly sour and spicy. Add more fish sauce for saltiness, tamarind/lime for acidity, or sugar to balance.

Simmer the broth gently for 8–10 minutes to allow flavors to meld. Keep the heat low so the coconut milk doesn't split; stir occasionally.

Prepare noodles according to package directions: if using dried rice vermicelli, soak in hot water for 3–5 minutes until pliable, then drain. If using fresh laksa noodles, separate and blanch for 20–30 seconds. Divide noodles between serving bowls and set aside.

While broth simmers, heat a small nonstick pan over medium and quickly sauté sliced mushrooms in 1 teaspoon oil for 2–3 minutes until slightly softened; set aside.

Add prawns to the simmering broth in a single layer and cook for 2–4 minutes until they turn pink and opaque (cooking time depends on size). Do not overcook. If using tofu cubes, add them now to warm through.

Add bean sprouts and sautéed mushrooms to the broth for the final 30–60 seconds to warm but keep crispness.

Ladle the hot broth, prawns and vegetables over the prepared noodles in each bowl, making sure each bowl gets a good amount of prawns and broth.

Finish each bowl with a drizzle of coconut cream (about 1 tsp per bowl) for extra richness if desired. Scatter sliced spring onions, coriander leaves and Thai basil over the top. Add bean sprouts if you prefer some raw crunch on top.

Serve immediately with lime wedges, additional sliced red chili and fried shallots on the side so diners can adjust heat and texture to taste.