Prawn laksa, full of spice & flavour

This is a creamy, spicy, healthy bowl of deliciousness. Packed full of flavour & goodness from ginger, chilli, turmeric and lemongrass. We used brown rice vermicelli noodles, we like the subtle nutty flavour. But of course, if you prefer normal rice noodles then you can use those. Soba (buckwheat) noodles would also work well, if a bit thicker and more substantial. You can also substitute the mange tout for any veg you like – babycorn or baby thai aubergines. Finally, you could swap the prawns for chicken, or a meaty white fish such as monkfish. So easy and so versatile!


Serves 2 (big portions!)


  • 2 small onions, chopped into quarters
  • 4 cloves garlic
  • 2 red chilies
  • Large thumb sized piece of ginger, peeled
  • 2 tsp coriander seeds
  • 1 tbsp coconut or vegetable oil
  • 2 stalks of lemongrass
  • 3 tsp turmeric
  • 250ml fish or shellfish stock
  • 400ml coconut milk
  • 300g raw peeled prawns
  • 200g mange tout, peas or sugarsnap (or veg of your choice)
  • 150g dried rice noodles (soaked for 1 min as per packet instructions)
  • 3 large handfuls of Asian greens (pak choi, spinach, chard all work well)
  • Small bunch fresh coriander, roughly chopped
  • Soy sauce
  • 1 x lime
  • Large handful of cashew nuts, toasted in a dry pan and roughly chopped


Place the onion, garlic, chilli, ginger and coriander seeds into a blender and whizz into a paste.

Cut the lemongrass stalks into inch-long chunks and bash them slightly to release the flavour.

In a large pan, heat the coconut oil. Add the blended paste, bashed lemongrass and turmeric, and fry gently for about 5 minutes.

Add the stock and coconut milk and bring to the simmer. Throw in the prawns and mange tout (or veg of choice) and cook for about 5 minutes until the veg is just tender and the prawns have turned pink and firm.

In the meantime, roughly chop the Asian greens and steam with a couple of tablespoons of water & a pinch of salt in a small pan with a lid on.

Remove the laksa from the heat, throw in the drained rice noodles and stir to heat through. Add the juice of the lime, the fresh chopped coriander, and soy sauce to taste.

Divide the noodles and prawns between 2 large bowls and ladle over the laksa broth. Spoon the steamed greens onto the top, and sprinkle over the toasted chopped cashews.


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