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Laksa King Prawn Noodles

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  • Olive Oil - 1 tbsp
  • red chili - 1 finely sliced
  • Thai red curry paste - 2 ½ tbsp
  • vegetable stock cube - 1
  • coconut milk - 400ml can
  • fish sauce - 2 tsp
  • rice noodles - 100g
  • lime - 2 juice of 1, the other halved
  • king prawns - 150g
  • coriander - ½ small pack


  • 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.
  • 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.
  • Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

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