Spicy prawn laksa

Katie Bishop sizzles up oodles of noodles in a fast and flavoursome Thai-style soup with coconut milk and prawns
By Katie Bishop
Spicy prawn laksa
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 100 g fine rice noodles
  • 1 tbsp groundnut oil
  • 1 tbsp Thai red curry paste
  • 0.5 tin coconut milk
  • 125 ml vegetable stock
  • 150 g peeled prawns, raw
  • 1 tbsp fish sauce
  • 100 g mangetout, thinly sliced
  • 1 tbsp fresh mint, roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 25 g bean sprouts


1. Place two servings of thin rice noodles in a bowl and cover with boiling water. Leave to stand for four minutes. 2. Meanwhile heat a wok over a high heat. Add the groundnut oil and curry paste. Fry for one minute, add the coconut milk and vegetable stock and simmer for a further two minutes. 3. Add the prawns and cook for two minutes until they have turned pink. Stir in the fish sauce. 4. Drain the noodles and place into serving bowls. Top with the mange tout, herbs and bean sprouts and spoon over the prawns and laksa. Serve immediately, garnished with lime wedges.

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