Seafood Laksa Noodle Soup with Saffron

Saffron Laksa Noodle Soup

Do you love Asian food? If yes then let us introduce you to a remarkable Southeast Asian delicacy, the Laksa soup, which offers the perfect balance of spices including Saffron powder along with coconut milk, and clear vermicelli noodles featuring a distinctive taste that will tickle your taste buds. Besides, this soup looks equally presentable to the eyes with its stock presenting the colour of a flaming sunset, beautifully cooked prawns, chicken and fishcake. To make the recipe simple and fun we are going to use Laksa soup spice mix with Saffron which will give it the just-right flavour and spice.

Serving size: The recipe yields 3 servings.


For Laksa soup

  • De-shelled king prawns (8)
  • Sea Salt (1 teaspoon)
  • Palm sugar (1 tablespoon)
  • Fish sauce (1 tablespoon)
  • Coconut milk(400 mL or 1 ¼ cups)
  • Tofu puffs(100 g or ¼ lb)
  • Cooking oil (2 tablespoons)
  • Vermicelli rice noodles (2 cups or 200 g)
  • Bean sprouts (1 cup or 100 g)
  • Fish cake (1)
  • Laksa leaves (1 bunch)
  • Saffron Laksa Spice mix (2 tablespoons)

For Prawn Stock

  • Prawns head and shells (8)
  • Water (5 cups or 1.2 mL)
  • Chicken stock (2 cups or 480 mL)
  • Cooking oil (2 tablespoons)

Prawn Laksa Soup Preparation

  • First, you need to remove the prawn shells and heads. Don’t forget to devein them. Put the heads and shells in a separate bowl and the prawn meat in another bowl. Set them aside.
  • Next, you need to prepare your vermicelli noodles by putting them in a bowl and then adding hot water to them. Cover the bowl with a lid or plate for about 3 to 4 minutes. When it is time, drain the water and set the noodles aside.
  • Meanwhile, you also need to blanch the bean sprouts in hot water for about 2 minutes. Do not overcook. Once they are ready, set them aside too.

Cooking instructions

  • It is time to prepare the stock. Start by adding 2 tablespoons of oil in a saucepan over medium heat. Now add prawn shells and heads. Stir them for about 5 minutes. To release the flavour crush the heads with a wooden spoon and then add chicken stock and water to it.
  • Let it simmer for about 45 minutes while letting the stock reduce. Once the stock is ready, strain it using a sieve in a bowl.
  • Take the same pan and add some oil to Now add the Laksa spice mix along with the sea salt, fish sauce, and palm sugar. Stir for about 2 minutes and then add coconut milk and prawn stock to it.
  • Let the mixture simmer for about 15 minutes. Now it is time to add prawns and tofu puffs to the soup. Stir occasionally and let it cook for 3 more minutes.
  • To serve it, add cooked vermicelli noodles, blanched bean sprouts and sliced fishcake in a bowl and then add the delicious curry soup with prawns and tofu puffs using a ladle over the top.
  • You can top it with the beautiful laksa leaves to make the colours pop.

Enjoy this easy Laksa soup with your family!

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