Spicy seafood laksa

Name: Spicy seafood laksa
Cuisine: Asian, Thai
Ingredients: 200g dry vermicelli noodles; 600g skinless firm white fish (we used ling), pin-boned, cut into 3cm pieces; 1 bunch baby bok choy (from Asian and specialty grocers), trimmed, quartered; 12 large green king prawns, peeled (tails intact), deveined; 1/4 bunch Vietnamese mint, leaves picked; 2 Lebanese cucumber, peeled (we used a julienne peeler); 1 cup (100g) bean sprouts; Crispy shallots, to serve; 4 long red chillies, seeds removed, roughly chopped, plus extra to serve; 4 dried chillies, seeds removed, roughly chopped; 3 Asian (red) eschalots (from Asian grocers and selected supermarkets), thinly sliced; 5cm piece (25g) ginger, peeled, roughly chopped; 3cm piece galangal (from Asian and specialty grocers), peeled, roughly chopped; 2.5cm piece turmeric, peeled, roughly chopped; 2 lemongrass stalks, trimmed, white part only, roughly chopped; 1 tbs toasted ground coriander seeds; 1/4 cup (35g) macadamias; 1 tbs shrimp paste (from Asian grocers and selected supermarkets); 1/4 cup (60ml) vegetable oil; 4 cups (1L) chicken stock; 2 tbs fish sauce, or to taste; 2 1/2 tsp caster sugar; 4 makrut (kaffir) lime leaves, bruised; 400g can coconut milk

Instructions

This spicy seafood laksa recipe is great paired with a glass of zibibbo, according to journalist and wine writer, Kate Spain. “This conversation-starter holds its own with a steaming bowl of laksa. Expect a whirlwind of aromas and flavour: herbs, spice, stone fruit and tangerine,” she says.

Updated at: Wed, 04 Mar 2026 08:32:58 GMT