- Dairy free
- Egg free
- Lactose free
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Fragrant and creamy coconut milk broth, juicy and sweet tiger prawns and soft vermicelli noodles make for one of the most delicious prawn laksa recipes.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 150g vermicelli rice noodles
- 230g laksa curry paste
- 400ml can coconut milk
- 750g Coles Deli Australian Raw Black Tiger Prawns, peeled leaving tails intact, deveined
- 300g pkt Coles Kitchen Asian Veggie Stir-fry Mix
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the noodles following packet directions. Drain well.
Step 2
Meanwhile, heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the coconut milk, prawns, vegetables and 2 cups (500ml) water. Bring to the boil and cook for 2-3 mins or until prawns curl and change colour.
Step 3
Divide the noodles among serving bowls. Top with prawn mixture to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Once you’ve opened the jar of laksa paste, freeze the leftover paste in an ice tray in individual portions, then transfer the paste cubes into a freezer-safe resealable bag in the freezer for up to 2 months.
Prawn laksa recipe
This is a delicious and easy prawn laksa you can make in just 15 minutes. That’s right, 15 minutes and you’ll have a spicy and aromatic noodle soup that will make you feel like you’re eating in a Malaysian or Singaporean hawker centre. In this recipe, prawn laksa is made using store-bought laksa paste to make the process super speedy. Of course, if you already have your own homemade paste in the fridge or freezer, use it instead! It is the paste that provides all the fragrant and rich flavours to the creamy broth that coats each strand of noodle and each succulent and plump prawn.
How to nail the best prawn laksa recipe
For a mouthwatering prawn laksa soup follow these tips:
Replace the 2 cups of water with seafood stock for more flavour.
If you have more than 15 minutes to spare, why not make your own homemade laksa paste?
Fry the laksa paste in oil first before mixing it into the broth. This brings out all the oils and flavours in the paste.
You can add yellow wheat noodles to the vermicelli noodles. Alternatively, you can use flat and thin rice noodles, or round and thin rice noodles. Heat them in boiling water following packet directions.
In this laksa recipe, prawn and stir-fry veggie mix are mixed with the noodles. For more flavour, add sliced chicken, tofu puffs and fish balls (made from fish paste). You can find tofu puffs and fish balls at Asian grocery stores.
Serving and storing your prawn laksa
To serve, try sprinkling some crispy fried shallots and top with a sambal (chilli paste), coriander leaves, sliced hard boiled eggs, lime wedges and red chilli. This gives you the full laksa experience! While curry laksa is traditionally eaten as a meal on its own, you can prepare tasty sides for people to nibble on as they enjoy their laksa. Something fresh, zesty and cold can be a good accompaniment to cut through the richness and heat of the laksa, like this Asian cucumber salad or green bean salad with coriander salsa verde. To store your laksa, place the noodles and broth in separate airtight containers in the fridge for up to 3 days. Freeze the broth in an airtight container for up to 2 months, and remember to thaw in the fridge before reheating.
Love this recipe?
Follow the recipe and tips above to make the best ever prawn laksa recipe. You won’t be able to resist the rich and spicy broth. Did you know you can make other variations of laksa? Check out these recipes for chicken and snow pea laksa, tofu coconut and vegetable laksa and chilli tuna laksa.
FAQs
Tiger prawn laksa
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 150g vermicelli rice noodles
- 230g laksa curry paste
- 400ml can coconut milk
- 750g Coles Deli Australian Raw Black Tiger Prawns, peeled leaving tails intact, deveined
- 300g pkt Coles Kitchen Asian Veggie Stir-fry Mix
Description
Fragrant and creamy coconut milk broth, juicy and sweet tiger prawns and soft vermicelli noodles make for one of the most delicious prawn laksa recipes.
Method
Step 1
Prepare the noodles following packet directions. Drain well.
Step 2
Meanwhile, heat a saucepan over medium heat. Add the curry paste and cook, stirring, for 30 secs or until aromatic. Add the coconut milk, prawns, vegetables and 2 cups (500ml) water. Bring to the boil and cook for 2-3 mins or until prawns curl and change colour.
Step 3
Divide the noodles among serving bowls. Top with prawn mixture to serve.