Building a deep, complex Singapore prawn laksa starts with crafting a homemade stock from shells and heads. This foundation provides a savory, oceanic base for the aromatic spice paste made with fresh galangal, lemongrass, and toasted coriander seeds. Once simmered with creamy coconut milk, the broth achieves a signature velvety consistency that coats every strand of noodle.

The assembly is where the dish truly comes together, layering spongy tofu puffs and tender fishballs that soak up the spiced gravy. Garnished with blanched prawns, hard-boiled eggs, and a touch of sambal, it offers a balance of heat and richness. It is a satisfying meal to pull together on a weekend when you have the time to let the aromatics bloom on the stove.

This bowl relies on the contrast between the springy rice noodles and the crunchy bean sprouts, creating a layered eating experience. Whether serving it for a casual dinner or hosting friends who appreciate Southeast Asian flavors, the process of blending fresh pastes and simmering the broth creates a kitchen scent that is uniquely inviting.

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If you enjoy the complex, aromatic depth of coconut-based soups, you might want to explore our classic Singapore Laksa to see how different protein pairings alter the broth's balance. For those who prefer a more assertive heat profile, our Spicy Prawn Laksa offers a bolder take on the traditional spice paste, ensuring every spoonful carries a lingering warmth that complements the sweetness of the prawns.

Key Ingredients

Prawns: The heads and shells create a rich, savory foundation for the signature stock.
Coconut Milk: Provides the creamy base and silky texture characteristic of the laksa gravy.
Spice Paste Ingredients: A fragrant blend of chillies, galangal, lemongrass, and turmeric defines the soup's spicy depth.
Thick Rice Noodles: These provide the essential chewy texture required to hold the aromatic gravy.
Fish Sauce: Adds a necessary savory, umami saltiness that balances the rich coconut and spice profiles.
Tofu Puffs: These absorbent sponges soak up the fragrant broth to deliver bursts of flavor in every bite.
Laksa Leaves: These herbs impart a unique, peppery fragrance that is vital to the dish's identity.

More Prawn-Centric Inspirations

Stir Fried Prawn Laksa: This dry version reimagines the signature laksa spices in a quick, wok-tossed format perfect for busy weeknights.
Garlic N Chilli Prawn Linguine: If you have leftover prawns, this pasta dish brings a Mediterranean flair to the same aromatics found in Southeast Asian cooking.
Crispy Prawn Fritters: These golden snacks are a fantastic appetizer that echoes the briny, satisfying crunch of fresh prawns featured in our main soup.

Singapore Prawn Laksa

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Ingredients For Prawn Stock

1 tbsp coconut oil3 cups prawns heads & shells1/2 tsp salt4 cups water

Steps

To make prawn stock, add oil on medium high heat, once hot, add prawns, saute until moisture completely evaporates.Carefully add water, scrape the bottom, bring to a boil, lower heat, cover & simmer for 1 hr.Let it cool, blend & strain the stock (can be made a few days ahead)

Spice Paste

15 dried chillies (soaked in boiling water)5 fresh red chillies1 cup onion3 cloves garlic4 candlenuts (or cashew)1 tbsp ginger1 tbsp galangal1 tsp turmeric powder2 lemongrass (white parts only)1 tbsp dried shrimp1 tbsp coriander seeds (toasted)

Steps

To a blender, add all ingredients & finely blend (add some water if needed)

Gravy

2 tbsp coconut oil2 cups prawn stock2 tbsp fish sauce1 tsp sugar1&1/2 cups coconut milk1/2 cup laksa leaves12 fishballs12 tofu puffs1 tsp salt

Steps

Add oil to a pot on medium heat, add blended spice paste, cook for 20 mins, or until oil rises to the surface.Add stock, boil for 30 mins.Add the rest of the ingredients, stir, boil for 15 mins & taste to adjust seasoning.

Assemble

thick rice noodles (cook according to instructions on packaging)large prawns (deshelled, deveined & blanched)beansprouts or greens of choiceeggs (hard boiled)sambal or sliced red chilliesPlace noodles in a serving bowl, pour gravy, garnish & serve.

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