Malaysian · Seafood
Laksa King Prawn Noodles
A quick and flavorful Southeast Asian noodle soup featuring king prawns in a rich, spicy laksa-style broth with coconut milk and curry paste. This aromatic dish delivers authentic Malaysian flavors in just minutes with tender noodles and succulent prawns.
The Method
Instructions
First things first, grab a medium saucepan and heat up the olive oil over medium heat. Once the oil is shimmering, toss in the chopped red chilli. Let it cook gently for about a minute, just enough to release that spicy aroma and soften the chilli a bit without burning it. Then, add the Thai red curry paste to the pan. Give it a good stir with your spoon and let it cook for another minute. This step really helps to bring out the deep, rich flavors of the curry paste, making your laksa base wonderfully fragrant.
While that's happening, get a large jug and dissolve your vegetable stock cube in 700ml of boiling water. This will be the flavorful liquid that forms the heart of your laksa soup. Once fully dissolved, pour the stock into the saucepan with your curry paste and chilli. Give everything a good stir to combine all those beautiful flavors together.
Next up, add the coconut milk to the pan. This will give your laksa that creamy, luscious texture that's just irresistible. Turn up the heat slightly and bring the mixture to a gentle boil. You'll see the soup start to bubble and thicken a bit, releasing even more delicious aromas into your kitchen.
Now it's time to season. Add the fish sauce for that classic savory depth and a little salt and pepper to taste if needed. The fish sauce adds a lovely umami kick, so don't skip it! Then, toss in the rice noodles. Stir them into the soup and let them cook for about 3 to 4 minutes. This is just enough time for the noodles to soften perfectly without becoming mushy.
When the noodles are just right, squeeze in the fresh lime juice. This will brighten up the whole dish with a zesty, fresh tang that cuts through the richness of the coconut milk. Add your king prawns next; they only need about 2 to 3 minutes to cook through and warm up in the hot soup. You'll know they're ready when they turn that lovely pink color and curl up a bit.
Finally, sprinkle some of the fresh coriander over the top. This adds a burst of herbal freshness that pairs beautifully with the spicy, creamy broth.
To serve, ladle the laksa into bowls and garnish with the remaining coriander and lime wedges on the side. Encourage your guests to squeeze over extra lime juice if they like a little more zing. Enjoy slurping up all those comforting, vibrant flavors together!
While that's happening, get a large jug and dissolve your vegetable stock cube in 700ml of boiling water. This will be the flavorful liquid that forms the heart of your laksa soup. Once fully dissolved, pour the stock into the saucepan with your curry paste and chilli. Give everything a good stir to combine all those beautiful flavors together.
Next up, add the coconut milk to the pan. This will give your laksa that creamy, luscious texture that's just irresistible. Turn up the heat slightly and bring the mixture to a gentle boil. You'll see the soup start to bubble and thicken a bit, releasing even more delicious aromas into your kitchen.
Now it's time to season. Add the fish sauce for that classic savory depth and a little salt and pepper to taste if needed. The fish sauce adds a lovely umami kick, so don't skip it! Then, toss in the rice noodles. Stir them into the soup and let them cook for about 3 to 4 minutes. This is just enough time for the noodles to soften perfectly without becoming mushy.
When the noodles are just right, squeeze in the fresh lime juice. This will brighten up the whole dish with a zesty, fresh tang that cuts through the richness of the coconut milk. Add your king prawns next; they only need about 2 to 3 minutes to cook through and warm up in the hot soup. You'll know they're ready when they turn that lovely pink color and curl up a bit.
Finally, sprinkle some of the fresh coriander over the top. This adds a burst of herbal freshness that pairs beautifully with the spicy, creamy broth.
To serve, ladle the laksa into bowls and garnish with the remaining coriander and lime wedges on the side. Encourage your guests to squeeze over extra lime juice if they like a little more zing. Enjoy slurping up all those comforting, vibrant flavors together!
Pairs Well With
