Prawn laksa

Recipes 12/06/2018

This laksa recipe is the perfect cold weather warmer, with a chilli kick and lots of texture!

Serves: 4     Prep Time: 15 Minutes     Cook Time: 25 Minutes


Avocado cooking oil (we love Olivado)

1/4 cup store bought laksa paste

1tsp minced ginger (we love Lee Kum Kee)

1 punnet cherry tomatoes (we love Ruby’s JellyBean)

750ml fish stock (we love Simon Gault Home Cuisine)

400ml can coconut milk

1 tsp brown sugar

2 tsp fish sauce

Juice of 1 lime

250g vermicelli noodles

400g prawns, peeled and deveined (we love Sea Cuisine)

2 cups bean sprouts

½ cup fresh coriander (we love Superb Herb)

1 long red chilli, thinly sliced

To serve: Mint and lime wedges


  1. Heat a drizzle of oil in a large pot, then add the laksa paste and ginger, cooking out for 2 minutes or until fragrant. Stir in the tomatoes, then add the stock, coconut milk and cold water. Add the brown sugar, fish sauce and juice of 1 lime, stir, then cover and bring to the boil.
  2. Remove the lid, then add the noodles and simmer for 4 minutes or until noodles are al dente. Add the prawns and simmer until the prawns turn pink.
  3. Divide mixture between 4 bowls. Top with bean sprouts, coriander, mint and sliced chilli. Serve with lime wedges if desired.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.