Quick Chile and Prawn Laksa

Name: Quick Chile and Prawn Laksa
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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; ⅓ cup chopped fresh cilantro; lime wedges

Irina Kemiti Website

Share This Recipe

This dish is a rich and wonderfully fragrant Malaysian-style one-pot noodle soup. The incredible flavor in this dish comes from the laksa paste, which can be made from scratch (if you are feeling particularly adventurous!) or purchased in a jar. It is a refreshing and earthy blend of lemongrass, chiles, shallots, galangal, turmeric, and dried shrimp. Coconut milk and fish sauce give this decadent broth a creamy and savory. Each serving is garnished with a hearty handful of fresh cilantro and served with a lime wedge. Believe it or not, it is ready to enjoy in about 20 minutes!

Print recipe

Servings: 4

Ready in: 20min PT20M
Prep time: 5min
Cook time: 15min

Ingredients

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
⅓ cup chopped fresh cilantro
lime wedges

Directions

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.

Mealthy tip:

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.

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Lunch One Pot Or Pan Asian Stovetop Prawns Rice Noodles Seafood Gluten-free Soups And Stews

Reviews

4.5out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

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.

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.

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.

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.

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.