Prawn Laksa

Prawn laksa is a delicious one-pot coconut curry soup dish consisting of rice noodles, red curry, prawns, chilis and coconut milk.
Course Main Course
Cuisine Asian
Keyword coconut milk, curry, prawn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 452kcal
Author Liza Agbanlog


  • 1 Tbsp vegetable oil
  • 1 red Thai chili , finely sliced
  • 2 tbsp Thai red curry paste
  • 4 cups vegetable broth
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 4 oz rice noodles
  • Juice of 1 lime
  • 14 oz prawn or large shrimp , shelled and deveined, leaving tails on
  • ¼ cup chopped cilantro plus more for garnish
  • Lime wedges for garnish


  • In a skillet, heat the oil over medium high heat. Add the chili and sauté for 1 minute. Add the curry paste and sauté for 30 seconds. Add the vegetable broth and bring to a boil. Add the coconut milk and bring to a boil.
  • Add the fish sauce and then toss in the noodles. Cook for 3 minutes or until the noodles are soft. Add the lime juice and prawns, and cook for 2 minutes or until the prawns are pink and cooked. Sprinkle top with the chopped cilantro.
  • Serve, garnish with more chopped cilantro and lime wedges.


Recipe source:


Calories: 452kcal | Carbohydrates: 30g | Protein: 24g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 250mg | Sodium: 2130mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1749IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 6mg