20-Min Prawn Laksa with Crispy Chili Oil
Silky coconut curry broth with quick-seared prawns, rice noodles, and crispy chili oil. No long simmers—just bold laksa flavor in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb large prawns (peeled & deveined)
- 3 tbsp laksa paste (Malaysian red curry base)
- 13.5 oz coconut milk
- 2 cups chicken or vegetable broth
- 8 oz fresh rice noodles (or dried, softened)
- 1 cup fresh lettuce (torn, for serving)
- 3 tbsp chili oil or sambal (store-bought or homemade)
- 1 whole lime (for juice)
Instructions
- 1
Bring broth to a simmer in a large pot over medium heat, then stir in laksa paste until smooth.
- 2
Pour in coconut milk and stir well. Taste and adjust salt—the broth should be rich and aromatic.
- 3
Add rice noodles directly to the simmering broth and cook until tender, 3–4 minutes if fresh (or follow package time if dried).
- 4
While noodles cook, pat prawns dry and season with salt. Heat a skillet over medium-high until very hot.
- 5
Sear prawns 90 seconds per side without moving—they should be pink and opaque inside.
- 6
Divide noodles and broth into bowls, top with prawns, torn lettuce, and a generous drizzle of chili oil. Squeeze lime over top and serve hot.
Tools you’ll need
- large pot (4–5 quart)
- 12-inch skillet
- spoon or wooden spoon
- tongs
- four serving bowls
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