Seafood laksa

This lux version of seafood laksa with tofu and prawns in a fragrant, spiced laksa broth is better than takeaway.
Seafood laksa
1H 15M


Laksa paste


1.Make laksa paste. Cover chillies with the water in small heatproof bowl, stand 10 minutes; drain. Blend or process chillies with remaining ingredients until mixture is smooth.
2.Meanwhile, shell and devein prawns, leaving tails intact.
3.Cook paste in large saucepan, stirring, about 5 minutes or until fragrant. Stir in stock, coconut milk and lime leaves; bring to the boil. Reduce heat; simmer, covered, 20 minutes.
4.Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
5.Add prawns to laksa mixture; simmer, uncovered, about 5 minutes or until prawns change colour. Add scallops and tofu; simmer, uncovered, about 3 minutes or until scallops change colour. Remove from heat; stir in juice.
6.Divide noodles among serving bowls; ladle laksa into bowls, top with sprouts, onion, chilli and coriander leaves.

The laksa paste can be made several days ahead; keep refrigerated. Not suitable to freeze. Suitable to microwave.


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