Prawn Laksa
Dive into the bold, aromatic world of Southeast Asian cuisine with this vibrant Prawn Laksa recipe—a perfect blend of creamy coconut milk, spicy laksa paste, and succulent prawns. This comforting noodle soup combines tender rice noodles with a flavorful broth made from chicken or vegetable stock, garlic, ginger, and a touch of fish sauce for umami depth. Topped with crunchy bean sprouts, fresh coriander, and a touch of heat from sliced chili, this dish is a symphony of textures and tastes. Quick and easy to prepare in just 35 minutes, this Malaysian-inspired dish is ideal for busy weeknights yet impressive enough to wow at dinner parties. Don’t forget the lime wedges for a final zesty flourish! Perfect for lovers of spicy seafood recipes, this Prawn Laksa will transport your taste buds straight to the heart of Asia.
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Recipe Information
Ingredients
- 500 g prawns (peeled and deveined)
- 300 g rice noodles
- 400 ml coconut milk
- 500 ml chicken or vegetable stock
- 3 tbsp laksa paste
- 100 g bean sprouts
- 1 red chili (sliced)
- 2 tbsp fresh coriander (chopped)
- 1 lime (cut into wedges)
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 2 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 tbsp vegetable oil
- 2 spring onions (chopped)
- 100 g tofu puffs (optional)
Instructions
Soak the rice noodles in warm water for 10-15 minutes, or until softened. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the laksa paste to the pot and stir for another 1-2 minutes to release the flavors.
Pour in the chicken or vegetable stock, coconut milk, fish sauce, and brown sugar. Stir well and bring the mixture to a simmer.
Add the prawns to the soup and cook for 3-5 minutes, or until they turn pink and are fully cooked.
If using tofu puffs, add them to the soup and allow them to absorb the flavors for 1-2 minutes.
Divide the softened rice noodles into serving bowls. Ladle the hot laksa soup over the noodles, ensuring each bowl gets a generous portion of prawns and broth.
Top each bowl with bean sprouts, chopped spring onions, fresh coriander, and sliced red chili.
Serve with lime wedges on the side for squeezing over the laksa before eating.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 6793 mg | 295% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 44.9 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 743 mg | 57% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2824 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
