Quick prawn laksa

Quick prawn laksa

Pimp my noodles
Jacqui Melville

The even quicker version of this is to use a pre-made laksa paste, but if you have the time, make the paste from scratch – it won’t disappoint. The leftover paste can be stored in the fridge for two weeks in a sealed container.


Quantity Ingredient
1 teaspoon vegetable oil
1 garlic clove, crushed
1 spring onion, chopped
1 tablespoon peeled and grated ginger
1 fresh green chilli, halved
1/2 lime, juiced
100g raw tiger prawns
200ml coconut milk
150ml vegetable stock
100g dried egg noodles
1 carrot, shredded
1 tablespoon chopped fresh coriander, to serve
lime wedges, to serve

Laksa paste:

Quantity Ingredient
2 fresh red chillies, deseeded if you like
2 garlic cloves, roughly chopped
4 cm piece ginger, peeled and roughly chopped
1 small onion, roughly chopped
1 stick lemongrass, outer layer discarded, roughly chopped
1 tablespoon thai fish sauce


  1. If making the laksa paste from scratch, blitz all the ingredients together in a food processor until they form a paste.
  2. Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger, chilli and 1 tablespoon laksa paste. Cook over a medium heat for 3–4 minutes, then add the lime juice.
  3. Stir in the prawns, then add the coconut milk and stock. Simmer gently for 5 minutes over a low heat until the prawns are pink.
  4. Meanwhile, cook the egg noodles in a pan of boiling water for 4 minutes until soft. Drain, then tip into the laksa pan. Season to taste, then serve in bowls, topped with the coriander and with lime wedges on the side.
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