A rich and flavorful Southeast Asian noodle soup, Seafood Laksa is the perfect balance of spicy, creamy, and aromatic. I make it with a homemade laksa paste using fresh aromatics and spices, then simmer it with coconut milk, tender white fish, juicy prawns, and springy rice noodles. It’s warming, bold, and deeply satisfying — ready in just 30 minutes and packed with color and texture.

Why You’ll Love This Recipe

I love how this Seafood Laksa brings restaurant-quality flavor to my table in less than an hour. It’s a complete meal in a bowl, with everything from proteins to noodles to vegetables. The homemade paste makes all the difference — once I blend the onions, chillies, garlic, lemongrass, and spices, the aroma alone tells me something delicious is coming. I also enjoy that I can tweak it — making it more or less spicy or switching up the protein. It’s flexible, fun to prepare, and even better to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Laksa Paste

• 3 tablespoons vegetable oil

• 1 medium onion, peeled and roughly chopped

• 4 red chillies, roughly chopped (I use Fresno chillies for medium heat, but Thai chillies can add more kick)

• 2 teaspoons ginger paste

• 2 cloves garlic, peeled and minced

• 1 teaspoon lemongrass paste

• 1 heaped tablespoon fresh coriander stalks (reserve the leaves for garnish)

• 1½ teaspoons ground turmeric

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• 1 teaspoon tamarind paste

For The Soup

• 200 milliliters full-fat coconut milk

• 1 teaspoon fish sauce

• 200 milliliters chicken or seafood stock

• 2 fillets of cod or haddock (about 140 grams / 5 ounces each), skin removed

• 200 grams dried rice vermicelli noodles (or 300–400 grams ready-cooked noodles)

• 12 to 16 large raw king prawns, peeled and deveined

• 200 grams mung bean sprouts

For The Garnish

• 1 teaspoon rice vinegar

• 1 teaspoon caster sugar

• 1 red chilli, finely chopped

• 1 small piece of cucumber (finger-sized), finely chopped

• ¼ of a small red onion, finely chopped

• A small handful of fresh coriander leaves, chopped

Directions

1. I start by heating the oil in a large frying pan over medium heat. Once hot, I add the chopped onion and cook for around 5 minutes until soft and translucent.

2. Then, I add the chillies, ginger paste, garlic, lemongrass paste, coriander stalks, turmeric, cumin, paprika, and tamarind paste. I stir and cook this mixture for another 5 minutes to deepen the flavor.

3. While the paste is cooking, I prepare the garnish by mixing the vinegar, sugar, chopped chilli, cucumber, red onion, and coriander leaves in a small bowl. I set this aside.

4. Once the paste mixture is fragrant and softened, I turn off the heat briefly and transfer it to a mini chopper or blender to blend into a smooth paste. I use a stick blender directly in the pan if I want to save time, but I do it carefully to avoid splashing.

5. I return the blended paste to the pan and place it back on medium-high heat. I stir in the coconut milk, fish sauce, and stock, letting everything come to a gentle simmer.

6. Next, I add the fish fillets and let them cook for about 4 minutes, gently turning them as needed until they start to flake.

7. While the fish cooks, I soak the dried vermicelli noodles in a large bowl of boiling water for 3 minutes until soft. I drain them and set them aside.

8. I then add the prawns to the pan, stir them into the soup, and let them cook for about 1 minute until pink. I follow that by adding the mung bean sprouts and letting everything simmer for another minute to keep the sprouts crisp.

9. Finally, I divide the drained noodles into serving bowls, spoon the hot seafood laksa over the top, and finish with a spoonful of the garnish mixture on each bowl. I serve immediately while everything is fresh and hot.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Chicken Laksa: I replace the seafood with cooked or raw chicken breast or thigh pieces. If using raw chicken, I cook it with the paste before adding the liquid.

• Vegetarian Laksa: I skip the fish and prawns and use firm tofu, extra vegetables like mushrooms or baby corn, and switch to vegetable stock with a vegetarian fish sauce substitute.

• Low-Spice Version: I use fewer or milder chillies and opt for sweet paprika instead of hot paprika to tone it down.

• Richer Flavor: I double the coconut milk or use coconut cream to make the broth extra silky and indulgent.

• Noodle Options: I sometimes use egg noodles, soba noodles, or even flat rice noodles, depending on what I have on hand.

Storage/Reheating

This dish is best enjoyed fresh, but if I have leftovers, I store the soup and noodles separately in airtight containers in the refrigerator. The soup base keeps well for 2 days. To reheat, I gently warm the soup on the stovetop over low heat until hot. I add the noodles just before serving so they don’t become mushy. I don’t recommend freezing the assembled dish, but the laksa paste itself can be frozen for up to 3 months in small portions.

FAQs

Can I Use Store-Bought Laksa Paste?

Yes, I sometimes take this shortcut when I’m in a hurry. I just make sure to taste it first and adjust the amount based on its saltiness and heat level.

What Can I Use Instead Of Tamarind Paste?

When I’m out of tamarind paste, I use a squeeze of lime juice with a tiny bit of brown sugar to balance the sourness. It’s not exactly the same, but it works in a pinch.

How Do I Keep The Fish From Breaking Apart?

I gently place the fish fillets in the simmering broth and avoid stirring too much. I turn them just once or twice and lift them out with a slotted spoon if needed.

Can I Make This Dish Ahead Of Time?

I can prepare the laksa paste a day or two in advance and store it in the fridge. The soup itself is best made and eaten fresh, especially if I want to keep the noodles and seafood from overcooking.

How Can I Make This More Filling?

I sometimes add boiled eggs, extra tofu, or more noodles to make it heartier. A handful of blanched greens like spinach or bok choy also makes it more substantial.

Conclusion

Seafood Laksa is one of those dishes that looks and tastes impressive but comes together easily in my kitchen. I love the combination of spicy paste, creamy coconut milk, tender fish, juicy prawns, and crisp sprouts all in one steaming bowl. Whether I’m cooking for myself or guests, it never fails to satisfy. It’s comforting, customizable, and completely delicious — a true favorite I’ll keep returning to.