15-Min Laksa with Prawns & Rice Noodles
Rich coconut curry broth built on a shortcut laksa paste, studded with prawns and tender rice noodles. Aromatic, spicy, and on the table in under 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 3 tbsp laksa paste (red or curry-based)
- 1 can (14 oz) coconut milk
- 2 cups seafood or chicken stock
- 1 lb large prawns, peeled and deveined
- 8 oz fresh rice noodles (or dried, pre-soaked)
- 1 whole lime (halved for juicing)
Instructions
- 1
Heat a large pot over medium. Add laksa paste and stir constantly for 1 minute until fragrant.
- 2
Pour in coconut milk and stock, stirring to combine. Bring to a simmer, then add prawns.
- 3
Cook prawns 3–4 minutes until they turn pink and opaque throughout. Do not overcook.
- 4
Add rice noodles and stir. If using fresh noodles, cook 2 minutes; dried, 3–4 minutes until tender.
- 5
Squeeze lime juice into the pot. Taste and add salt or a pinch more lime as needed.
- 6
Ladle into bowls. Serve immediately, drizzling any extra lime over top.
Tools you’ll need
- large pot (6-quart or bigger)
- wooden spoon
- tongs
- ladle
- cutting board
- knife
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