Thu. Oct 17th, 2019

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Malaysian King Prawn Laksa recipe

2 min read

Dish up a warming bowl of this easy noodle soup for a taste of Malaysia. Ready in under 30 minutes, the creamy coconut base balances the heat from chilli, ginger and red Thai curry paste, whilst king prawns, bamboo shoots and courgette ribbons add texture and plenty of fresh flavour.

Malaysian King Prawn Laksa
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Recipe type: Soup
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
  • 5cm piece ginger, peeled and finely grated
  • 2 limes, zested, 1 juiced, 1 cut into wedges
  • ⅔ x 30g pack coriander, stalks finely chopped
  • 2 tsp ground turmeric
  • 2 red chillies, deseeded and finely sliced
  • 1 tsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 400ml tin light coconut milk
  • 1 reduced salt chicken stock pot, made up with 500ml boiling water
  • 200g Tiger Tiger rice stick noodles
  • 225g tin bamboo shoots, drained
  • 2 x 165g packs Tesco Finest raw jumbo king prawns
  • 2 small courgettes, peeled into ribbons, or 250g courgetti
  • 2 tsp fish sauce
  • a few basil leaves, to serve
  •
  1. Blitz the ginger, lime zest, coriander stalks, turmeric and half the chillies to a smooth paste with 1 tsp water. Heat the oil in a wok or wide saucepan over a medium heat. Add the spice paste, stir constantly for 1 min, then add the Thai red curry paste and fry for another minute. Pour in the coconut milk and stock, bring to the boil, then simmer for 10 mins.
  2. Meanwhile, put the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5-6 mins until softened. Drain, rinse briefly in cold water and drain again.
  3. Add the bamboo shoots and prawns to the pan and cook for another 3 mins, stirring regularly, or until the prawns are cooked through.
  4. Take the pan off the heat and stir in the courgette ribbons, lime juice, fish sauce and most of the coriander. Divide the noodles between 4 bowls, then pour over the laksa and courgette ribbons. Scatter with remaining chilli, coriander leaves and basil to serve.


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