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Quick Pumpkin & Prawn Laksa

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Quick Pumpkin & Prawn Laksa


10 mins


15 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 1/3 cup (100g) laksa paste
  • 1 tbs finely grated ginger
  • 1/2 stem lemongrass, coarsely chopped
  • 4 kaffir lime leaves, coarsely torn
  • 600g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 cups (500ml) salt-reduced fish or chicken stock
  • 400ml can coconut milk
  • 600g raw prawns, peeled leaving tails intact, deveined
  • 1 bunch choy sum, trimmed
  • 2 tbs lime juice
  • 1 tbs brown sugar
  • 2 tsp fish sauce
  • 100g dried rice stick noodles
  • Bean sprouts, to serve
  • Coriander leaves, to serve
  • Mint leaves, to serve
  • Thinly sliced spring onion, to serve


  1. Heat a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add ginger, lemongrass and lime leaf and cook, stirring, for 30 secs. Add the pumpkin, stock, coconut milk and 2 cups (500ml) water. Bring to a simmer. Cook for 10 mins or until pumpkin is tender.
  2. Add prawns to the pumpkin mixture and cook for 3 mins or until the prawns curl and change colour. Stir in choy sum. Remove from heat. Add lime juice, sugar and fish sauce. Stir to combine.
  3. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
  4. Divide the noodles among serving bowls. Ladle over the soup. Top with bean sprouts, coriander, mint and spring onion. Serve immediately.