Easy prawn laksa

Easy prawn laksa

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  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings
  • Capable cooks

Why go out for asian food when you make this spicy laksa with the minimum of fuss?

Featured in
Laksa recipes, Noodle recipes


  • 2 fresh red chillies, de-seeded
  • 5cm piece lemon grass
  • 1 garlic clove
  • 1cm piece fresh ginger, peeled
  • 2 tablespoons finely chopped fresh coriander
  • 1 teaspoon ground turmeric
  • 3 teaspoons fish sauce
  • 2 tablespoons peanut oil
  • 1.75L (7 cups) Massel vegetable liquid stock
  • 1 440ml can coconut milk
  • 200g dried egg noodles
  • 200g bean sprouts
  • 1.5kg green king prawns, peeled, deveined
  • Fresh coriander leaves, to garnish


  • Step 1
    Place the chillies, lemon grass, garlic, ginger, coriander, turmeric and fish sauce in a food processor and process to a paste. Heat peanut oil in a large saucepan over medium heat and cook the paste for 5 minutes or until aromatic.
  • Step 2
    Add the stock, bring to the boil then reduce the heat and simmer for 20 minutes. Add the coconut milk and simmer gently for a further 10 minutes.
  • Step 3
    Meanwhile, cook the noodles in a large saucepan of boiling salted water following packet directions, until just tender. Drain. Divide the noodles evenly among serving bowls and top with the bean sprouts.
  • Step 4
    Add the prawns to the soup and simmer for 3 minutes or until just cooked through. Ladle the soup over the noodles and sprinkle with coriander leaves to garnish. Serve immediately.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1914 kj


  • 21g

    Fat Total

  • 13g

    Saturated Fat

  • 2g


  • 43g


  • 281mg


  • 1993.71mg


  • 3g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve


* This recipe could use alternatively use fish stock.

  • Author: A. Perry, Emu Ridge, ACT (reader recipe).
  • Publication: Australian Good Taste

Source: taste.com.au


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