Prawn laksa is a delicious one-pot coconut curry soup dish consisting of rice noodles, red curry, prawns, chilis and coconut milk.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 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.
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