Saffron Laksa Noodle Soup

This Saffron Laksa Noodle Soup combines prawns, coconut milk, rice noodles, tofu puffs and aromatic spices in a rich, warming broth.

A generic laksa spice mix provides the characteristic laksa seasoning, while Saffronice Saffron Powder adds the saffron separately.

The prawn shells and heads are also used to prepare a flavourful stock, making the most of the seafood before the finished soup is served over noodles, bean sprouts and sliced fish cake.

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Why You'll Love This Saffron Laksa

This noodle soup brings plenty of flavour and texture into one comforting bowl.

King prawns and homemade prawn stock provide the seafood base, while coconut milk adds richness. Tofu puffs soak up the broth, and vermicelli rice noodles make the soup satisfying without being too heavy.

Fresh laksa leaves finish the dish, while saffron adds another aromatic layer to the spiced coconut broth.

The recipe makes 3 servings, making it ideal for a small family meal or dinner.

Recipe Snapshot

Ingredients

For the Laksa

• 8 king prawns
• 1 teaspoon (about 5 g) sea salt
• 1 tablespoon (about 12 g) palm sugar
• 1 tablespoon (15 ml) fish sauce
• 400 ml coconut milk
• 100 g tofu puffs
• 4 tablespoons (60 ml) cooking oil, divided
• 200 g vermicelli rice noodles
• 100 g bean sprouts
• 1 fish cake, sliced
• 1 bunch laksa leaves
• 2 tablespoons (about 14–16 g) generic laksa spice mix
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder
• 1.2 L water
• 480 ml chicken stock

Let's Start Cooking

Step 1 – Prepare the Prawns, Noodles & Bean Sprouts

Remove the heads and shells from the 8 king prawns and devein them. Keep the prawn meat separate and reserve the heads and shells for the stock.

Soak the 200 g vermicelli rice noodles in hot water until softened, then drain.

Briefly blanch the 100 g bean sprouts in hot water and set aside.

Step 2 – Make the Prawn Stock

Heat 2 tablespoons (30 ml) cooking oil in a large pan.

Add the reserved prawn heads and shells and sauté until aromatic. Gently crush the heads to release their flavour.

Add the 480 ml chicken stock and 1.2 L water, simmer, then strain the stock and discard the shells and heads.

Step 3 – Make the Saffron Laksa Broth

Heat the remaining 2 tablespoons (30 ml) cooking oil in the pan.

Add the generic laksa spice mix and Saffronice Saffron Powder, followed by the sea salt, fish sauce and palm sugar. Stir until combined.

Pour in the 400 ml coconut milk and prepared prawn stock. Stir well and bring to a gentle simmer.

Step 4 – Cook the Prawns & Tofu

Add the prepared prawns and 100 g tofu puffs to the simmering broth.

Cook gently until the prawns are just cooked through.

Step 5 – Assemble & Serve

Divide the vermicelli noodles, blanched bean sprouts and sliced fish cake between serving bowls.

Ladle the hot saffron laksa broth, prawns and tofu puffs over the top.

Finish with fresh laksa leaves and serve immediately.

Preparing the Prawn Stock

The reserved prawn heads and shells are sautéed in oil before the chicken stock and water are added.

The prawn heads are gently crushed during cooking, then the finished stock is strained before being used to prepare the laksa broth.

Expert Tips

A few simple tips will help you get a rich broth, tender prawns and well-prepared noodles.

• Keep the prawn heads and shells. They are used to prepare the stock.
• Prepare the noodles separately. Soak the vermicelli in hot water and drain before assembling.
• Blanch the bean sprouts. Prepare them before dividing them between the serving bowls.
• Add the prawns and tofu to the broth. Cook until the prawns are cooked through.
• Finish with laksa leaves. Add them when serving.

What to Serve with Saffron Laksa

Saffron Laksa is already a substantial meal with prawns, tofu, noodles, bean sprouts and fish cake, so it doesn't need many sides.

Serve it with fresh lime wedges if you'd like a brighter citrus finish.

A simple cucumber salad can provide a fresh contrast to the rich coconut broth.

For a larger spread, you could also pair it with light seafood appetisers or grilled vegetables.

Storage & Reheating

For the best results, store the broth separately from the noodles and toppings where possible. This helps prevent the vermicelli from becoming overly soft.

Transfer leftovers to airtight containers and refrigerate promptly.

Reheat the broth gently until thoroughly hot, then pour it over the noodles and other ingredients before serving.

More Seafood & Saffron Recipes to Try

If you enjoyed this Saffron Laksa, try these other seafood-focused Saffronice recipes.

• Crispy Baharat-Spiced Barramundi – Try another aromatic fish dish featuring crispy barramundi with warm spices and saffron.
• Seafood Paella with Saffron – A hearty seafood and rice dish combining prawns, mussels, squid and aromatic saffron.
• Seafood BBQ with Saffron – Try prawns and fresh fish with lime and aromatic saffron for an easy grilled seafood meal.

From fragrant seafood broth to paella and grilled seafood, these recipes offer more ways to pair saffron with prawns, fish and other seafood.

Ready to Cook?

Prepare a flavourful stock from the prawn heads and shells, then simmer it with laksa spices, Saffronice Saffron Powder and coconut milk.

Add the prawns and tofu, then ladle the rich broth over vermicelli noodles, bean sprouts and fish cake for a warming Saffron Laksa Noodle Soup.

Frequently Asked Questions

What type of noodles should I use?

Use 200 g vermicelli rice noodles.

Why should I keep the prawn heads and shells?

They're sautéed and simmered with chicken stock and water to create the seafood-flavoured stock used for the laksa broth.

How much coconut milk do I need?

Use 400 ml coconut milk.

How is the prawn stock made?

The reserved prawn heads and shells are cooked with chicken stock and water, then the liquid is strained before being added to the laksa broth.

How many servings does this recipe make?

It makes 3 servings.

What goes into each serving bowl?

Add the prepared vermicelli noodles, bean sprouts and sliced fish cake, then ladle over the hot broth with the prawns and tofu. Finish with laksa leaves.