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Prawn Curry Laksa

Laksa comes in 2 main varieties; curry laksa which is a coconut based curry soup and is commonly referred to as laksa (such as in this recipe) and Asam laksa which is a sour, fish based soup where Asam is the Malay word for tamarind.

Personally I prefer a curry laksa although I think I’m in the minority as Asam laksa was voted the world’s 7th most delicious food in a 2011 CNN poll.

I’ve been wanting to do this recipe since we brought some beautiful fresh prawns back from Norway. 6 weeks in the freezer didn’t seem to do them any harm at all and when I saw this recipe on an Australian website, Best Recipes, I had to give it a go. You can find the original here.

Serves: 2

Preparation time: 15 minutes or less



  • 2 tbsp peanut oil
  • 2 spring onions, white and green parts sliced and separated
  • 2 cloves garlic, minced
  • 1 tsp turmeric
  • 2 tsp red curry paste
  • 625ml chicken or vegetable stock
  • 440 ml low fat coconut milk
  • 1 tsp brown sugar
  • 1/2 tsp sea salt
  • 2 tbsp fish sauce
  • 10 button mushrooms, wiped clean and quartered
  • 20 large raw prawns, peeled and deveined
  • 100 g dried Laksa noodles
  • 1 tbsp lemon juice
  • 2 tbsp coriander leaves

Method of Preparation:

  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the white part of the spring onions and sauté for 1 minute. Add garlic, turmeric, curry paste and cook for 1 minute, stirring.
  3. Add stock, coconut milk, sugar, salt and fish sauce and bring to the boil. Reduce heat and simmer for 5 minutes, uncovered.
  4. While the soup is simmering, soak the noodles in boiling water for 10 minutes.
  5. Add the mushrooms to the soup, return to boil and cook for 2 minutes.
  6. Add the prawns and cook for 2 minutes. Stir in the lemon juice.
  7. Drain the noodles under cold water, place in the bottom of the soup bowls, sprinkle with green spring onions and fresh coriander leaves and ladle the laksa soup on top.

I can imagine this recipe can take 15 minutes to prepare – after you’ve done it a few times. It took me a while to prep all the ingredients though. Once you get cooking it’s very quick to do and once you taste it – it’s delicious, seriously.

As you may or may not know I’m a huge ramen fan and this isn’t too dissimilar in many ways. The sweet coconut milk gives it a beautiful extra dimension though. Now I’m not saying I’m switching allegiances, there’s much more research to be done, but it could happen…


Variances for me were that I used egg noodles, not a problem, and we used frozen, ready to eat, prawns that we’d picked up at Stavanger harbour 6 weeks earlier. I might be tempted to add some extra chilli next time but apart from that it was just delicious and will definitely be getting added to my repertoire.


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