Malaysian king prawn and courgette laksa recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 330 calories / serving
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Dish up a warming bowl of this easy noodle soup for a sunny taste of Malaysia. Ready in under 30 minutes, the creamy coconut base balances the heat from chilli, ginger and red Thai curry paste, whilst king prawns, bamboo shoots and courgette ribbons add texture and plenty of fresh flavour.

  1. Blitz the ginger, lime zest, coriander stalks, turmeric and half the chillies to a smooth paste with 1 tsp water. Heat the oil in a wok or wide saucepan over a medium heat. Add the spice paste, stir constantly for 1 min, then add the Thai red curry paste and fry for another minute. Pour in the coconut milk and stock, bring to the boil, then simmer for 10 mins.
  2. Meanwhile, put the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5-6 mins until softened. Drain, rinse briefly in cold water and drain again.
  3. Add the bamboo shoots and prawns to the pan and cook for another 3 mins, stirring regularly, or until the prawns are cooked through.
  4. Take the pan off the heat and stir in the courgette ribbons, lime juice, fish sauce and most of the coriander. Divide the noodles between 4 bowls, then pour over the laksa and courgette ribbons. Scatter with remaining chilli, coriander leaves and basil to serve.

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  • Ingredients

  • 5cm piece ginger, peeled and finely grated
  • 2 limes, zested, 1 juiced, 1 cut into wedges
  • ⅔ x 30g pack coriander, stalks finely chopped
  • 2 tsp ground turmeric
  • 2 red chillies, deseeded and finely sliced
  • 1 tsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 400ml tin light coconut milk
  • 1 reduced salt chicken stock pot, made up with 500ml boiling water
  • 200g Tiger Tiger rice stick noodles
  • 225g tin bamboo shoots, drained
  • 2 x 165g packs raw peeled king prawns
  • 2 small courgettes, peeled into ribbons, or 250g courgetti
  • 2 tsp fish sauce
  • a few basil leaves, to serve
  • Energy 1365kj 330kcal 17%
  • Fat 10g 14%
  • Saturates 6g 30%
  • Sugars 3g 4%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 41.3g Protein 19.1g Fibre 1.7g

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