Succulent king prawns and creamy coconut milk, along with a punchy and fragrant paste, make this Prawn Laksa a delicious and nutritious meal. This simple, but flavour packed Malaysian noodle soup recipe can be on the table in under 15 minutes.
Noodle soups are the perfect quick and easy meal for busy weeknights. But easy doesn't mean boring as this prawn laksa packs a serious flavour punch.
What is Laksa?
Laksa is a spicy noodle soup that originated in Malaysia and combines Chinese and Malay cuisines. There are several different types of Laksa and anyone who has travelled to Malaysia is often surprised that the most popular one isn't made with a coconut broth and has a far stronger curry flavour.
You can make it as spicy as you want, but the coconut milk we have used cools it down a little, so it takes the edge off the heat. If you don't want to use prawns (shrimp), then you could use chunks of cooked chicken breast, tofu or just loads of vegetables.
Why you will love it
- Quick - This prawn laksa is ready in less than 15 minutes, making it the perfect week night meal.
- Easy to adapt - Once you have the prawns, noodles and paste, it is easy to adapt with different ingredients.
- Low calories - There are less than 450 calories for a large filling portion.
- Really tasty - The homemade paste just takes the flavour levels to the next level, and the paste is much more simple to make than you would think.
- Laksa paste - We made our own using chilli, lemongrass, ginger, garlic, olive oil, onion, coriander and fish sauce. To save time you can buy shop bought Laksa pastes.
- Noodles - We used wholewheat, but egg or rice noodles will also work.
- Prawns - We used ready cooked peeled prawns.
- Coconut milk - We used a light coconut milk, but a full fat one works just as well.
- Lime - Just the juice. This adds a nice freshness to the dish.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the chilli, lemon grass, ginger, garlic, olive oil, onion, coriander and fish sauce into a pestle and mortar.
Two: Pound until a paste is formed. Alternatively, you could put everything in a food processor and blitz together.
Three: Cook the noodles to the packet instructions.
Four: Heat a pan and add the paste and cook for 1 minute.
Five: Add the prawns and cook for 3 minutes.
Six: Add the coconut milk, hot water and lime juice and cook for 5 minutes.
Seven: Drain the noodles, add them to the soup and serve.
Health benefits of prawns
Prawns are a low-in-fat protein source and they are so versatile. You can use them in pasta, salads, sandwiches and so much more. They are a good source of selenium, which is one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of zinc, which is important to develop a healthy immune system.
We use avocado in this prawn sandwich too and they are also abundant in vitamins K, C, B5, B6, E, folate and potassium. They are full of fibre and can also help to reduce cholesterol and help with eye health. Pretty much the ideal superfood!
Before adding the paste to the pan, simply fry up some thinly sliced vegetables. Bell peppers, carrot, mangetout (snow peas), sliced mushrooms and baby corn will all work really well with this dish. Once the veg is cooked, add the paste and continue from there.
What to serve with Prawn Laksa
This Prawn Laksa really is a whole meal in itself, so you don't really need anything to accompany it with. If you did want something extra, then our Carrot and Coriander Side Salad would compliment it well, as well as cool down the spices for you.
You can store Laksa in an airtight container in the fridge, separate from the noodles, for 3 to 4 days.
You can freeze the broth in an air-tight container and it will keep for 2-3 months. The noodles don't freeze well, so it's always best to make them fresh.
Defrost fully before reheating in the microwave or on the hob (stove top).
If you use gluten free noodles and make sure the fish sauce is gluten free, then this can be a gluten free dish.
More prawn/shrimp recipes
- 1 Red chilli
- 1 stalk Lemongrass - bruised and chopped
- 30 g (1 oz) Fresh ginger
- 3 (3) Garlic clove
- 1 tablespoon Olive oil
- 1 (1) Onion - small
- 1 tablespoon Fish sauce
- 2 tablespoon (2 tablespoon) Fresh coriander (cilantro)
- 240 g (8.5 oz) King prawns
- 100 g (3.5 oz) Dried wholewheat noodles
- 1 (1) Lime
- 200 ml (0.75 cups) Light coconut milk
- 250 ml (1 cups) Hot water
- Put 1 Red chilli, 1 stalk Lemongrass, 30 g Fresh ginger, 3 Garlic clove, 1 tablespoon Olive oil, 1 Onion, 2 tablespoon Fresh coriander (cilantro) and 1 tablespoon Fish sauce into a pestle and mortar.
- Pound until a paste is formed. Alternatively, you could put everything into a food processor and blitz together.
- Cook 100 g Dried wholewheat noodles to the packet instructions.
- Heat a pan and add the paste and cook for 1 minute.
- Add 240 g King prawns and cook for 3 minutes.
- Add 200 ml Light coconut milk, 250 ml Hot water and juice of 1 Lime Cook for 5 minutes.
- Drain the noodles, add them to the soup and serve.
- Instead of prawns (shrimp) you could use chicken, tofu or extra vegetables.
- Alter the amount of chili used in the paste to suit your own taste.
- For an added veggie boost, fry some of your favourite vegetables before putting the paste into the pan.
- Store the broth and noodles separately in the fridge. If freezing, freeze only the broth and make the noodles fresh.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.