Laksa King Prawn Noodles
Prawns and noodles in a creamy, spicy coconut laksa broth — Penang hawker flavor in twenty minutes.
- Total
- 35 min
- Serves
- 4
A shortcut laksa that doesn't taste like one: prawns and rice noodles in a coconut broth built fast on Thai red curry paste, chilli and fish sauce, brightened with lime and coriander. Creamy, spicy, sour and savory all at once — the signature laksa balance. Twenty minutes to a bowl that tastes like a Penang hawker stall.
Ingredients
- 1 tbsp Olive Oil
- 1 finely sliced Red Chilli
- 2 ½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can coconut milk
- 2 tsp fish sauce
- 100g rice noodles
- 2 juice of 1, the other halved lime
- 150g king prawns
- ½ small pack coriander
Instructions
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Nutrition (per serving)
- Calories
- 450
- Protein
- 25 g
- Fat
- 25 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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