Laksa King Prawn Noodles

Laksa King Prawn Noodles

This Laksa King Prawn Noodles dish offers a rich and creamy Thai-inspired soup bursting with aromatic spices and fresh flavors. It's a comforting bowl perfect for enjoying vibrant Southeast Asian tastes at home.

Seafood

Prep Time

10 min

Cook Time

15 min

Servings

2

Laksa is a beloved Southeast Asian noodle soup blending Chinese and Malay culinary traditions, often featuring fragrant curry-infused broths and a mix of seafood or chicken. This recipe highlights the classic Thai red curry paste which imparts warmth and depth to the creamy coconut milk base, creating a luscious and fragrant broth. Combining tender king prawns and soft rice noodles, this dish offers a satisfying textural contrast complemented by the fresh zing of lime juice and aromatic coriander. The addition of fish sauce and fresh chilli adds authentic umami and spiciness, enhancing the complexity of flavors. Laksa King Prawn Noodles pair beautifully with light Asian-inspired side dishes like cucumber salad or crispy spring rolls, making it a complete and impressive meal to share. The vibrant colors and bold flavors make it especially appealing as a cozy dinner on cooler evenings or when craving exotic comfort food.

Ingredients

  • 1 tbsp Olive Oil
  • 1 finely sliced Red Chilli
  • 2 ½ tbsp Thai red curry paste
  • 1 vegetable stock cube
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 100 g rice noodles
  • 2 juice of 1, the other halved lime
  • 150 g king prawns
  • ½ small pack coriander

Instructions

Heat the olive oil in a medium saucepan over medium heat, then add the finely sliced red chilli. Let it gently sizzle for about 1 minute to release its heat and aroma, infusing the oil. Stir in the Thai red curry paste and cook for another minute, allowing the fragrant spices to bloom and the paste to deepen in flavor. Meanwhile, dissolve the vegetable stock cube in a large jug containing 700ml of boiling water. Pour this fragrant stock into the pan, stirring well to combine with the curry base. Add the creamy coconut milk and bring the mixture to a gentle boil, creating a lush, velvety broth. Season with the fish sauce and a little salt if needed to balance the flavors. Toss in the rice noodles and simmer for 3-4 minutes until they soften and absorb the spice-infused broth. Squeeze in the juice of one lime, then add the king prawns. Cook for an additional 2-3 minutes until the prawns turn pink and are cooked through. Finish by scattering over some fresh coriander, reserving a bit for garnish. Serve the laksa in warm bowls, topped with the remaining coriander and lime wedges for a fresh, spicy squeeze. Tip: For even more depth, garnish with sliced red chilli or a drizzle of extra coconut milk on top.

Quick Info

Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2

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