Laksa King Prawn Noodles
This vibrant Malaysian laksa is a fragrant, fiery bowl of king prawn noodles swimming in a rich, spiced coconut broth. The dish balances bold heat from chilli paste and sambal with deep umami from fish sauce and stock, while chewy rice noodles and tender prawns add contrasting textures. A final squeeze of lime brightens the dish, cutting through the richness with a citrusy zing. Worth making for its complex layers of flavor and the way it effortlessly turns simple ingredients into a restaurant-worthy meal.
Ingredients
- Olive Oil1 tbsp
- Red Chilli1 finely sliced
- Thai red curry paste2 ½ tbsp
- vegetable stock cube1
- coconut milk400ml can
- fish sauce2 tsp
- rice noodles100g
- lime2 juice of 1, the other halved
- king prawns150g
- coriander½ small pack
Nutrition
Directions
- 1
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.
- 2
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.
- 3
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
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