Taking just about 4 hours, this easy Slow Cooker Prawn and Squid Laksa is a must for fall or winter dinners. I use prawns, squid, coconut milk, vermicelli noodles, and broccolini for a flavorful meal. This warm, satisfying recipe can serve up to 4 people.

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Recipe Ingredients

• 3 tbsp (45 ml or about 1½ fl oz) grapeseed oil or rice bran oil
• 12 raw prawns (shrimp), peeled, deveined, tails left intact, heads and shells reserved
• 2 x 9½ fl oz (270 ml or about 1⅛ cups) tins of coconut milk
• 17 fl oz (500 ml or about 2 cups) chicken stock
• 1 lb 2 oz (500 g or about 1.1 lb) squid tubes, cut into bite-sized pieces, scored
• 14 oz (400 g or about 4 cups) vermicelli noodles
• A handful of broccolini, cut into 2 in (5 cm) lengths
• 5½ oz (150 g or about 1½ cups) tofu puffs, halved diagonally (optional)
• Bean sprouts, coriander (cilantro) sprigs, Vietnamese mint leaves, crispy fried shallots, and lime wedges, for serving

For the Laksa Paste:

• 1 tbsp (15 g or about ½ oz) finely chopped galangal or ginger
• 1 lemongrass stem, tough outer leaves removed, white part only, chopped
• 4 long red chillies, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 tbsp (15 g or about ½ oz) finely grated fresh turmeric or 2 tsp (4 g) ground turmeric
• 6 red shallots, coarsely chopped
• 2 tbsp (30 g or about 1 oz) candlenuts or macadamia nuts, coarsely grated
• ¾ oz (20 g or about 1 tbsp) belacan (shrimp paste), wrapped in foil and toasted in a dry frying pan until fragrant
• 1 tbsp (10 g) ground coriander
• 1 oz (30 g or about 2 tbsp) palm sugar or brown sugar, coarsely grated

How To Make Slow Cooker Prawn and Squid Laksa

1. Make the Laksa Paste: Add the galangal, lemongrass, chillies, garlic, turmeric, shallots, candlenuts, toasted belacan, ground coriander, and palm sugar to a food processor. Blend until the mixture is smooth and well combined.
2. Cook the Prawn Shells: Heat 3 tbsp (45 ml or about 1½ fl oz) of grapeseed oil in a large frying pan over high heat. Add the prawn heads and shells and cook for 5 minutes until they turn bright red. Press them down with a wooden spoon for extra flavor. Remove with a slotted spoon and discard.
3. Cook the Laksa Paste: Reduce the heat to medium. Add the prepared laksa paste to the frying pan and cook for 6–8 minutes, stirring regularly until the paste is fragrant. Pour in the coconut milk and cook for another 3 minutes until the oil begins to separate from the mixture.
4. Transfer to the Slow Cooker: Pour the coconut milk mixture into the slow cooker. Add 17 fl oz (500 ml or about 2 cups) of chicken stock, the scored squid, and 17 fl oz (500 ml or about 2 cups) of water. Cover and cook on low for 3 hours.
5. Add Remaining Ingredients: Prepare 14 oz (400 g or about 4 cups) of vermicelli noodles according to the packet instructions and set aside. Add the prawns, broccolini, and tofu puffs (if using) to the slow cooker. Cook for an additional 10–15 minutes until the prawns are fully cooked and the broccolini is tender.
6. Serve and Garnish: Divide the cooked noodles into serving bowls. Ladle the laksa soup over the noodles and top with bean sprouts, coriander sprigs, Vietnamese mint, crispy fried shallots, and a wedge of lime. Enjoy your warm, flavorful laksa!

Recipe Tips

• For a deeper flavor in your laksa, try toasting the dried vermicelli noodles lightly in a dry pan before boiling. This adds a subtle nutty taste and a unique twist to the soup.
• If you prefer more protein, add poached or soft-boiled eggs on top of each bowl just before serving. The runny yolk adds a rich, velvety texture to the broth.
• Substitute squid tubes with baby octopus or scallops for an interesting variation. Both options maintain a tender, seafood flavor that pairs well with the spicy laksa broth.
• For a vegetarian version, swap the prawn stock for vegetable broth and use mushrooms and tofu as the main protein sources. This keeps the dish hearty and flavorful.

Recipe FAQs and Variations

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