Malaysian · seafood

Laksa King Prawn Noodles

Name: Laksa King Prawn Noodles
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 tbsp Olive Oil; 1 finely sliced Red Chilli; 2 ½ tbsp Thai red curry paste; 1 vegetable stock cube; 400ml can coconut milk; 2 tsp fish sauce; 100g rice noodles; 2 juice of 1, the other halved lime; 150g king prawns; ½ small pack coriander

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil1 tbsp
Red Chilli1
Thai red curry paste2.5 tbsp
Vegetable stock cube1
Coconut milk400 ml
Fish sauce2 tsp
Rice noodles100 g
Limethe other halved lime2
King prawns150 g
Coriandersmall½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
2
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
3
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.