Laksa King Prawn Noodles
A fragrant Malaysian-style laksa with creamy coconut broth, spicy red curry and tender king prawns—comforting, zesty and ready in under 30 minutes.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp olive oil
- 1 pcs red chilli
- 2.5 tbsp Thai red curry paste
- 1 pcs vegetable stock cube
- 400 ml coconut milk
- 2 tsp fish sauce
- 100 g rice noodles
- 2 tbsp lime juice (from 1 lime)
- 0.5 pcs lime
- 150 g king prawns
- 0.5 pack coriander
Directions
- Heat the oil in a medium saucepan and add the chilli and cook for 1 minute
- Add the curry paste, stir and cook for 1 minute more
- Dissolve the stock cube in 700ml boiling water and pour into the pan, stirring to combine
- Add the coconut milk and bring to the boil
- Add the fish sauce and a little seasoning
- Toss in the noodles and cook for 3–4 minutes until softening
- Squeeze in the lime juice, add the prawns and cook until warmed through, about 2–3 minutes
- Scatter over some of the coriander and serve in bowls with the remaining coriander and lime wedges