Quick Chile and Prawn Laksa

Image of Irina Kemiti
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Rated 5.0 based on 1 customer reviews
Quick Chile and Prawn Laksa
Quick Chile and Prawn Laksa
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  • 1 tablespoon olive oil
  • 1 red chile pepper, thinly sliced
  • ¼ cup laksa paste
  • 2 garlic cloves, minced
  • 6 cups vegetable stock
  • 1 (15 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 3 dried rice noodle nests
  • 14 ounces cooked king prawns
  • Juice of 2 limes
  • 1/3 cup chopped fresh cilantro
  • Lime wedges


  1. Heat olive oil in a large saucepan over medium-high heat. Cook chili in hot oil until fragrant, about 1 minute. Add laksa paste and garlic; stir and cook for another minute.
  2. Pour vegetable stock, coconut milk, and fish sauce into the pot; bring to a boil. Add rice noodles and cook until tender, about 4 minutes.
  3. Stir prawns and lime juice into the liquid; cook until heated through, about 4 minutes more.
  4. Divide soup between 4 bowls; garnish with cilantro and lime wedges.
Mealthy tip:

Want extra veggies in your laksa? Just add what you love! Try halved sugar snap peas, baby corn, and asparagus tips.


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Image of Aja A
September 11, 2017 at 1:20am

Aja A says:

This noodle soup has great flavors throughout! I added one extra Korean red chile pepper for a little more heat that it already had as the lime and coconut milk cut through some of that spiciness. I had some leftover snap peas that gave a nice crunch to this recipe.