Laksa King Prawn Noodles
An easy Malaysian dinner made with seafood. Ready in about 34 minutes. Difficulty: easy.
- 24 minPrep (about)
- 10 minCook (about)
- 34 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 oz jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 ½ tbsp thai red curry paste
- 1 ⅔ cups + 1 tsp coconut milk
- 3 ½ oz rice noodles
- 2 limes
- ½ cilantro
Sauces & oils
- 1 tbsp olive oil
- 2 tsp fish sauce
Spices & seasonings (1): vegetable bouillon cube
- 1 vegetable bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Heat the oil in a medium pot.
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Add the chilli.
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Cook for 1 min.
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Add the curry paste, stir.
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Cook for 1 min more.
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Dissolve the stock cube in a big jug in 3 cups boiling water.
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Pour into the pan.
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Stir to mix.
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Tip in the coconut milk.
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Bring to the boil.
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Add your fish sauce and a little seasoning.
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Toss in the noodles.
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Heat for a further 3-4 mins till softening.
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Squeeze in the lime juice.
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Add the prawns.
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Heat through until warm, about 2-3 mins.
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Scatter over some of the coriander.
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Dish up in bowls with the rest of the coriander and lime wedges over the top for squeezing over.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.