Ingredients (Serves 8–10)
Laksa Broth Base
- 3 tbsp coconut oil
- 2 large onions, sliced
- 6 garlic cloves, smashed
- 3-inch piece ginger, sliced
- 2 stalks lemongrass, bruised
- 6–8 kaffir lime leaves
- 3 tbsp laksa paste (or red curry paste + 1 tsp turmeric)
- 1 tbsp chili paste (sambal oelek)
- 8 cups seafood stock or chicken stock
- 2 cans (28 oz total) coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- Juice of 2 limes
Seafood & Add‑Ins
- 1 whole lobster (par-cooked, halved)
- 1 lb large prawns, shells on
- 1 lb mussels, cleaned
- 1 lb squid rings
- 1 block fried tofu puffs (optional but authentic)
- 1 lb rice noodles (thick or vermicelli)
Finishing Garnishes
- Fresh cilantro
- Thai basil
- Bean sprouts
- Sliced red chili
- Lime wedges
- Crispy shallots
Instructions
1. Build the Aromatic Foundation
Heat coconut oil in the stockpot over medium.
Add onions, garlic, ginger, lemongrass, and lime leaves.
Sauté until deeply fragrant — the pot’s wide base helps everything caramelize evenly.
2. Toast the Spice Pastes
Add laksa paste and chili paste.
Stir 2–3 minutes until the oils separate and the paste darkens slightly.
This step is where the stockpot’s heat retention shines.
3. Create the Broth
Pour in stock and bring to a rolling simmer.
Add coconut milk, fish sauce, and palm sugar.
Simmer uncovered for 20–25 minutes to let the flavors bloom.
4. Add the Seafood in Stages
Because the pot is huge, everything cooks evenly without crowding.
- Add lobster halves → simmer 5 minutes
- Add prawns and squid → simmer 3 minutes
- Add mussels → cover and steam 5 minutes
- Add tofu puffs → warm through
Discard any mussels that don’t open.
5. Prepare the Noodles
Cook rice noodles separately and portion into bowls.
This keeps them from over‑softening in the broth.
6. Assemble the Laksa Royale
Ladle the volcanic broth and seafood over the noodles.
Top with herbs, sprouts, chili, lime, and crispy shallots.
