"Most weeks I would go to a place called Grandma's Laksa House in Glebe and enjoy chef Richard's iconic mixed seafood laksa. Here's my home version of a seafood laksa."






Skill level

Average: 3.2 (15 votes)


  • 1 tbsp vegetable oil
  • 180 g prepared laksa paste, or to taste
  • 250 ml (1 cup) chicken stock or water
  • 250 ml coconut milk
  • 1 tsp caster sugar, or to taste
  • 100 g dried vermicelli rice noodles
  • 100 g hokkien noodles
  • 1 cup bean sprouts, trimmed and soaked in ice cold water for 15 minutes
  • 5 large raw King prawns, peeled and deveined, tails intact
  • 8 fish balls (optional), halved
  • 100 g seafood extender pieces (optional)
  • lime wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the oil in a large saucepan over medium-high heat. Add the laksa paste and fry for a few minutes until aromatic. Add the stock and coconut milk and bring to a gentle boil, then stir in the sugar.
  2. Meanwhile, prepare both kinds of noodles according to packet instructions, then divide between serving bowls. Place the bean sprouts on top.
  3. Add the prawns, fish balls and seafood extender to boiling laksa soup, then simmer for 2-3 minutes or until the prawns are just cooked through.
  4. Divide the seafood between the bowls, pour over the broth and serve with lime wedges.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.