Fragrant Lemon Myrtle Laksa

This recipe looks daunting with so many ingredients, but it is actually very easy to make and well worth the effort. The soup is redolent with aromatic Lemon Myrtle, herbs and spices and deliciously satisfying


Serves 4 main – 6 -8 entree


1 tablespoons sesame oil

3 tablespoons fish sauce

5 tablespoons (80ml) lemon juice

2 small red chilli, de-seed and chopped finely

2 tablespoons (16g) ground Lemon Myrtle

Sprig fresh lemon myrtle leaves (if available)

¼ cup chopped fresh coriander and chopped fresh river mint (or mint if river mint unavailable)

500g green prawns, tails removed, fish such as Barramundi or chicken pieces or tofu - or a combination

Oil for frying

1 medium brown onion, chopped

2 tablespoons fresh grated ginger

2 teaspoons crushed garlic

1 tablespoon chilli paste or sambal olek or harissa

1 teaspoon ground coriander

¼ teaspoon tumeric

3 cups coconut cream

3 cups stock (fish, chicken or vegetable)

250g fresh tofu cut into cubes and fried

Fresh mint and coriander sprigs for garnish

1 small red (Spanish, salad) onion , halved and finely sliced

1 small red chilli, de-seeded and finely sliced

¼ cup crispy fried onions (make yourself or buy at Asian section of supermarkets  or Asian food shops)


Combine the sesame oil, fish sauce, lemon juice, chopped chillies, lemon myrtle (both ground and sprig) and the chopped herbs.

Add the prawns, fish chicken or tofu , then cover and refrigerate for 3 hours to marinate.

 Remove prawns, chicken or tofu  from the marinade, but reserve the marinade.

Heat the oil in a large frying pan over a medium-high heat. Add the onion, grated ginger, crushed garlic, chilli paste, ground coriander and tumeric and sauté for 1 to 2 minutes until onions begin to soften.

Add the green prawns, fish, chicken or tofu and cook just until the flesh begins to whiten and become opaque. Now add the remaining marinade and the coconut cream and fish stock. Bring the soup just to the boil and then reduce to a simmer and cook for approximately 10 minutes.

Ladle into individual bowls and top with the fried tofu, the fresh herbs, sliced chilli and lastly with the crispy fried onions.

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