Recipe: Seafood Laksa Noodle Soup
If you're looking for a flavour-packed, comforting bowl of soup that’s easy to adapt to what you have on hand, Laksa is it. This spicy, coconut-based noodle soup is full of bold Southeast Asian flavours and once you’ve nailed the base broth, you can get creative—mix up the vegetables, switch out the noodles, and add your favourite seafood.
Here’s our go-to seafood laksa recipe, with ingredients available in-store at Dawson’s.
Ingredients
250g ramen, egg noodles, or rice vermicelli
2 tbsp olive oil
2 tbsp laksa paste (see our notes below)
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 brown onion, finely diced
400ml coconut milk
8 cups (2L) fish, chicken or vegetable stock
1 tbsp fish sauce
3 tbsp soy sauce or tamari
2 tbsp lime juice
400g green prawns, peeled
200g Littleneck clams or Greenshell mussels
200g firm white fish, cut into 3cm chunks
Toppings:
2 eggs, hard boiled, peeled and halved
1 cup Bean sprouts
1 bunch fresh coriander, roughly chopped
1 lime, cut into wedges
1 red chili, sliced
Method
1. Cook the noodles following packet instructions, removing them from heat 1 minute early. Rinse under cold water and set aside.
2. In a large pot, heat oil over medium heat. Add the onion and cook until soft. Stir in the garlic and ginger and cook for 1 minute until fragrant.
3. Add the laksa paste and cook for 2–3 minutes, stirring frequently until aromatic.
4. Pour in the stock, soy sauce, and fish sauce. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
5. Stir in the coconut milk and let simmer for another 2 minutes.
6. Add the prawns, clams, and fish. Cover and simmer for 8–10 minutes, or until the shellfish have opened and the fish is opaque.
7. Stir in the lime juice. Fold the noodles through the broth to warm through.
8. Divide between bowls and top with bean sprouts, coriander, red chilli, hard boiled eggs and lime wedges.
Which Laksa Paste Should I Use?
The flavour of your laksa really depends on the paste. We recommend Ayam Laksa Paste, available at most supermarkets, or Por Kwan Laksa Paste, which you can often find at your local Asian grocer. Both are excellent options for creating that signature blend of chilli, lemongrass, garlic, and spices.
Seafood Options from Dawson’s
We stock a wide range of seafood that works perfectly in laksa.
Green prawns (shell on or off) depending on your preference and budget.
Littleneck clams and Greenshell mussels, sold in 1kg frozen packs—just use what you need and keep the rest frozen for another meal.
A variety of firm white fish like Barramundi, Swordfish, Orange Roughy, or King Dory, ideal for soups and curries.
For a quick option, try our pre-made marinara packs—these include salmon, orange roughy, clams, squid tubes, and prawns, saving you time without compromising on flavour. All these options are available in store.
A Quick History of Laksa
Laksa is a spicy noodle soup that originated in the Peranakan communities of Southeast Asia—a blend of Chinese, Malay, and Indonesian influences. Over time, it has evolved into many regional varieties, from creamy coconut-based laksas like this one (often referred to as Curry Laksa) to sour tamarind-based versions like Assam Laksa. Despite the variations, the heart of the dish is always a rich, flavourful broth and plenty of noodles.
Whether you’re a long-time laksa lover or trying it for the first time, this recipe is a simple and flexible way to bring bold flavours into your kitchen. Drop by Dawson’s to pick up your seafood and get cooking.