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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 452kcal
Author Liza Agbanlog
Ingredients
1Tbspvegetable oil
1red Thai chili, finely sliced
2tbspThai red curry paste
4cupsvegetable broth
400mlcoconut milk
1tbspfish sauce
4ozrice noodles
Juice of 1 lime
14ozprawn or large shrimp, shelled and deveined, leaving tails on
¼cupchopped cilantro plus more for garnish
Lime wedges for garnish
Instructions
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.