Darwin Seafood Laksa
A fragrant, creamy coconut noodle soup loaded with local barramundi, juicy prawns, and calamari, inspired by Darwin's bustling weekend markets.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large heavy-based pot
- •Colander
- •Chef's knife
- •Soup ladle
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Soak rice vermicelli in hot water for 5 minutes until soft, then drain thoroughly.
- 2
Blanch hokkien noodles in boiling water for 1 minute, drain, and divide both noodle types among four large bowls.
- 3
Heat vegetable oil in a large heavy pot over medium heat.
- 4
Add the laksa paste and fry for 3 minutes until deeply aromatic and the oil starts separating.
- 5
Pour in the stock and bring to a gentle boil over medium-high heat.
- 6
Stir in the coconut milk and fish sauce, reducing the heat to a steady simmer.
- 7
Drop in the tofu puffs and barramundi chunks, simmering gently for 3 minutes.
- 8
Add the prawns and squid rings, cooking for 2 minutes until just cooked through.
- 9
Ladle the hot seafood, tofu, and rich soup evenly over the noodle bowls.
- 10
Top with fresh bean sprouts, fresh coriander, and serve immediately with fresh lime wedges.
Chef's tips
Frying the laksa paste in oil first releases the essential aromatics and gives the broth its signature red sheen. Do not overcook the seafood; delicate barramundi and calamari cook rapidly in hot simmering broth. Combining both yellow hokkien and fine rice vermicelli is traditional and delivers the authentic market-style texture.
Ingredient substitutions
- barramundi fillet → any firm white fish fillets such as snapper or ling
- fresh hokkien noodles → gluten-free thick rice noodles to make the entire dish gluten-free
Storage
Store leftover soup and noodles in separate airtight containers in the fridge for up to 2 days.
Reheating
Reheat the broth gently in a saucepan over medium-low heat until piping hot before ladling over freshly warmed noodles.
Common mistakes to avoid
- •Boiling the broth violently after adding coconut milk, which can cause the soup to split
- •Adding seafood too early, causing the prawns and squid to become rubbery
Serving suggestions
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