Spicy Prawn Laksa

Ingredients

• 3 clovesgarlic
• 2 tbspginger paste
• 5dried red chillies
• 2 tbsppeanut oil
• 3 tbspwater
• to tastesalt
• 1 tspground coriander
• 1 tsppaprika
• ½ tspturmeric
• 1 tspground cumin
• 1 smallred onion
• 1 stalk, choppedlemongrass
• 2 tbsppeanut oil
• 2kaffir lime leaves
• 200 gprawns
• 400 mlcoconut cream
• 625 ml (2½ cups)water
• 225 g (1½ cups)frozen green beans
• 100 gcooked rice noodles
• 2 tbspsugar
• to tastesalt
• 15 g (½ cup)fresh coriander
• 2red chillies

Instructions

1. 1

   Blend the paste

   Blend the garlic, ginger paste, dried chillies, 2 tbsp peanut oil, 3 tbsp water, salt, ground coriander, paprika, turmeric, ground cumin, red onion and lemongrass to make the laksa paste.

2. 2

   Fry the paste

   Heat 2 tbsp peanut oil in a saucepan. Add the laksa paste and fry until aromatic.

3. 3

   Add the prawns

   Add the kaffir lime leaves and prawns to the pan.

4. 4

   Simmer the soup

   Add the water, green beans and coconut cream. Simmer until the mixture comes to a boil.

5. 5

   Season the broth

   Once the soup boils, season it with sugar and salt.

6. 6

   Add the noodles

   Stir in the cooked rice noodles.

7. 7

   Finish and serve

   Top with fresh coriander and red chillies, then serve.

What is prawn laksa?

Laksa is a family of spicy noodle soups associated with Southeast Asia, especially Malaysia and Singapore. Recipes vary, but many combine a fragrant spice paste with noodles and a rich, seasoned broth.

This version builds its flavour from a blended paste and coconut cream, then adds prawns, green beans and rice noodles. Fresh coriander and red chillies provide a bright, sharp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 14g protein, 24g carbs, 35g fat.

The coconut cream and peanut oil contribute most of the fat, while the noodles and sugar provide much of the carbohydrate. Prawns supply most of the protein, with smaller contributions from the beans. For a more balanced plate, serve with extra green vegetables alongside.

Building the laksa paste

Aromatics: garlic, ginger, onion and lemongrass give the paste its savoury, fragrant base. Blend them thoroughly so they cook evenly in the pan.

Spices and chillies: dried chillies bring heat, while coriander, cumin, paprika and turmeric add warmth and colour. Adjust the chilli quantity if you prefer a milder soup.

Frying for fragrance

Cook the paste in the peanut oil until it smells aromatic before adding the liquid. Stir it as it fries so it warms evenly and does not catch on the bottom of the saucepan.

The method gives no exact frying time, so use the aroma as your cue rather than relying on a timer.

Getting the broth right

Coconut cream: this makes the soup rich and gives the spice paste a creamy base. Stir it into the water to combine before bringing the mixture to a boil.

Seasoning: add sugar and salt once the broth boils, as directed. Taste and adjust the salt gradually, since the amount needed depends on your ingredients.

Prawns and vegetables

Prawns: they cook quickly, so keep an eye on them as the soup heats. They are ready when opaque throughout; avoid leaving them boiling longer than necessary.

Green beans: the recipe uses frozen beans, which can go straight into the pan. Simmer until the soup comes to a boil, as the method specifies.

Noodles and serving

Rice noodles: use cooked noodles and add them after seasoning the broth. Stir gently so they are coated without breaking up.

Toppings: finish each serving with fresh coriander and red chillies. If you are sensitive to heat, add the chillies a little at a time.

Recipe notes & tips

• Blend the paste until it is as smooth as your blender allows.
• Stir the paste while frying to help prevent it sticking.
• Use cooked rice noodles as listed, rather than adding them dry to the broth.
• Add salt gradually, then taste the broth before serving.
• Keep the fresh coriander and chillies for the final topping.

Variations

• Milder broth: use fewer dried chillies in the paste and omit some of the fresh chilli topping.
• More vegetables: add extra green beans to the simmering broth.
• Noodle swap: use another cooked noodle variety if rice noodles are unavailable.
• Herb finish: add the coriander just before serving to keep its flavour fresh.
• Lime accent: serve with lime wedges for a sharp squeeze at the table.

Common mistakes to avoid

• Scorching the paste: stir it regularly as it fries and lower the heat if it begins to catch.
• Overcooking the prawns: watch for them to turn opaque and avoid prolonged boiling.
• Adding dry noodles: cook them first, as this recipe calls for cooked rice noodles.
• Over-seasoning early: add salt gradually after the broth boils and taste before serving.
• Using too much chilli: start with less fresh chilli on top, then add more to taste.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; the noodles may soften as they sit in the broth.

Frequently asked questions