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Australian Bay Laksa

Serves 4 | Prep time: 15 Minutes | Cook Time: 45 Minutes


2 Large Bay Lobsters – Peeled (Shells set aside)
4 Large King Prawns – Bodies Peeled & deveined

120gm Laksa Paste
400ml Coconut Milk
6 Fried Tofu Puffs
400gm Dried Rice Noodles
1L Chicken or Seafood Stock
Fish Sauce
1 Stalk Lemongrass – 1/2 very finely shredded
2 Limes
4 Kaffir Lime Leaf – 2 very finely shredded
280gm Bean Sprouts
Fresh Mint
Thai Basil


Crispy Chilli Oil
Roti Bread


  1. In a medium sized pot, fry the laksa paste in a drizzle of oil over a low-medium heat, stirring regularly. Once the oil begins to separate from the paste and becomes deeply fragrant, incorporate the coconut milk and chicken stock.
  2. Add 2 of the kaffir lime leaves, along with the top half of a stick of lemongrass and the shells and head of the lobster then set the heat to simmer. Simmer for 25-30 minutes or until the broth has taken on the aroma of the herbs and has thickened slightly. The broth should be not too thick, but not too runny (wet). Add 2-3tbsp Fish sauce, along with 2tsp sugar and the juice of half a lime (Balance as required)
  3. In a shallow fry pan, fry the tails of the Bay Lobster and King prawns in olive oil until just cooked. Cut the lobster into pieces. Set aside.
  4. Bring a pot of water to the boil, then add the noodles and cook per the instructions. When cooked, drain and set aside.
  5. Pass the laksa broth through a sieve and back into the pot. Add the tofu puffs and keep warm.
  6. To serve, place a serving of noodles in the bottom of the bowl. Top with a few ladels of the broth, then the Bay Lobster and prawn. Finish with the finely cut lemongrass, kaffir lime threads, mint and Thai basil. Chilli oil is optional, but encouraged. The lobster head can be added for visual effect.
  7. Serve alongside a bowl of bean sprouts, freshly cut lime and extra herbs. Best enjoyed with a roti bread.

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