There are dishes you crave… and then there’s laksa.
Seafood laksa sits somewhere between comfort food and obsession. It’s rich, spicy, coconut-forward, deeply aromatic — and honestly one of the most satisfying one-bowl meals you can make at home.
Growing up around Southeast Asian flavors, laksa was never just “noodle soup.” It was layered. Complex. The kind of dish where the broth does most of the talking.
The best part? You don’t need to make everything from scratch to get that depth.
This version leans into smart shortcuts (very on brand with my chef brain): Thai red curry paste + coconut cream + seafood sweetness = weeknight laksa that still tastes intentional.
Lazy Seafood Laksa
Ingredients
- 2 tbsp Thai red curry paste
- 3 shallots sliced
- 3 cloves garlic minced
- 1 tbsp neutral oil
- 400 ml coconut cream
- 1½ cups seafood stock or water
- 1 tbsp fish sauce
- 1 tsp sugar optional
- Seafood & Vegetables
- 200 g shrimp peeled
- 6 –8 scallops
- 1 cup mixed fish balls
- 2 cups napa cabbage
- 1 cup snap peas
- Noodles & Toppings
- 200 g rice noodles laksa noodles if available
- Bean sprouts
- Soft boiled eggs
- Chili oil
- Sambal belacan
- Lime
- Fresh herbs cilantro / laksa leaf if you can find it
Instructions
- Build the base
- Heat oil. Sauté shallots until soft. Add garlic. Add curry paste and cook until fragrant (important — cook the paste).
- Create the broth
- Add coconut cream. Stir until smooth. Add stock, fish sauce, sugar, dried shrimp powder.
- Simmer 8–10 minutes.
- Cook seafood
- Add fish balls first. Then shrimp and scallops. Cook gently — do not overcook.
- Add vegetables
- Napa cabbage + snap peas go in last so they stay fresh.
- Prepare noodles
- Cook separately. This prevents cloudy broth.
- Assemble
- Noodles → broth → seafood → toppings.
- Finish with chili oil + sambal + lime.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @eatsgood.ca on Instagram and hashtag it #eatsgoodca.