Quick Chile and Prawn Laksa
- 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
- Heat olive oil in a large saucepan over medium-high heat. Cook chile in hot oil until fragrant, about 1 minute. Add laksa paste and garlic; stir and cook for 1 minute more.
- Pour vegetable stock, coconut milk, and fish sauce into the saucepan; bring broth to a boil. Add rice noodles and cook until tender, about 4 minutes.
- Stir prawns and lime juice into the broth; cook until heated through, about 4 minutes more.
- Divide soup among 4 bowls; garnish with cilantro and lime wedges.
Want extra veggies in your laksa? Add what you love! Try halved sugar snap peas, baby corn, and asparagus tips. Chicken stock can be used in place of the vegetable stock for a richer flavor. Fresh basil can be used in place (or in addition to) of the cilantro.
What others are saying
Steven Gomes says:
This was really good, but definitely felt like it needed more veggies. I added corn and asparagus, but next time I will probably go all out and add even more.
Anthony Cohen says:
I made this vegan but omitting fish sauce and prawns. In turn I added a ton of veggies like peas, corn, and asparagus. It was really good. Love the chili pepper flavor with the coconut and lime.
Sarah Gray says:
Baby corn and asparagus tips were the perfect addition to this delicious laksa. Love that it requires only a single pot, which means quick and easy cleanup.
Jessica Scott says:
We find the best prawns where I like in Florida so I was super excited to make this dish! It was so simple and delicious! The fish sauce, coconut, and cilantro really took the layers of flavor to new levels. I enjoyed this dish very much and love how quick it was to make.
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.