Prawn laksa recipe

By Lucy Williams

  1. Serves 2
  2. Takes 10 minutes to make and 10 minutes to cook
  3. Rating

A Malaysian main course noodle soup – ready in 20 minutes. Sprinkle crushed dried chilli on top for extra spice.

tried and tested
Prawn laksa


  1. 135g rice noodles
  2. 1 tbsp olive oil
  3. 2 tbsp ready-diced shallots or 2 shallots, diced
  4. 1 heaped tbsp tom yam chilli paste
  5. 165ml can coconut milk
  6. 200ml chicken or vegetable stock
  7. 150g raw, peeled king prawns
  8. 60g sugar snap peas, halved lengthways
  9. A handful of beansprouts
  10. 2 spring onions, shredded
  11. A few fresh coriander leaves
  12. Lime wedges, to serve


  1. 1. In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water.
  2. 2. Heat 1 tbsp olive oil in a large sauté pan and soften the shallots. Stir in 1 heaped tbsp tom yam chilli paste and fry for 1 minute. Add the coconut milk and chicken or vegetable stock. Bring to a simmer and add prawns, sugar snap peas and a handful beansprouts. Simmer for 3 minutes until the prawns are cooked through.
  3. 3. Divide the noodles between 2 bowls and pour over the laksa sauce. Top with spring onions and a few fresh coriander leaves. Serve with lime wedges, to squeeze over.


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