Prawn laksa

  • Serves 2
  • Takes 10 min to make and 10 min to cook
  • Easy
A Malaysian main course noodle soup – ready in 20 minutes. Sprinkle crushed dried chilli on top for extra spice.

2 / 5 rating (1 vote)

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


  1. In a bowl, pour boiling water over the rice noodles, leave for 5 minutes until soft, drain and refresh under cold water.
  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. 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.

From July 2009

Main Ingredients:

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