Seafood Laksa Soup

Seafood Laksa Soup


  • 100g Rice Vermicelli
  • 10g Bamboo shoot slices
  • 10g Pak choi, halved
  • 2 x Fresh King prawns
  • 5g Wild mushroom
  • 2g Coriander
  • 10g Beansprouts
  • 5g Spring onion, sliced
  • 200ml Coconut milk
  • 25g Laksa paste
  • 5g Chilli flake oil
  • 5g fresh Red chilli, sliced
  • 20g Fish ball or fish cake, sliced
  • 5g Tofu puffs, halved
  • 5g Lime leaves
  • 1xLime, cut into wedges
  • 2 tbsp Cooking oil

Serves: 2

Prep Time: 16 MINS

Cook Time: 2 MINS


  1. Place the rice vermicelli in boiling water.
  2. Remove from the heat and leave them to soak for 2 minutes until cooked
  3. Stir frequently to separate noodles and drain.
  4. Soup broth preparation: Heat the cooking oil in a pot and cook the laksa paste for 1 minute until it deepens in colour. Add broth and coconut milk, bring to the boil and simmer for 5-7 minutes until the flavour deepens.
  5. Prepare prawns: peel the shell and boil in hot water until well done. As alternative, you can use ready-made prawns.


  1. Add prawns, mushrooms, fish ball or fish cake, tofu puffs and lime leaves to the broth and cook for 1 minute.
  2. Add the Lucky Boat Rice Vermicelli noodles and beansprouts, stir whilst and cook for 1 minute.


  1. Divide the noodles into bowls and ladle over the soup.
  2. Garnish with coriander, spring onion, chilli, chilli flake oil and fresh lime on the side.

Love this recipe? Why not try...

Rice Vermicelli salads

Singapore noodles