Coconut Prawn Laksa

By October 4, 2018June 21st, 2020Soup
Coconut Prawn Laksa by

I can’t resist this full of flavour Asian soup



  • 1 slice of pumpkin, cubed
  • coconut oil spray
  • 1 clove garlic, crushed
  • 2 teaspoons freshly grated ginger
  • 1 green shallot, finely sliced
  • 1 red chilli, seeds removed for mild heat
  • 1 teaspoon lime juice
  • 1 small can (165ml) coconut milk
  • ½ cup chicken stock
  • 1 teaspoon red curry paste
  • 2 teaspoons lime juice
  • 1 small kaffir lime leaf, finely diced
  • Splash of Sriracha Sauce *optional
  • A sprig of coriander, chopped
  • 50g  vermicelli noodles


  • Soak the vermicelli noodles in boiling water for 4-5 minutes, drain  
  • Place the noodles in a serving bowl
  • Cook pumpkin for 3 minutes or until just tender in microwave, drain and set aside
  • Meanwhile spray the pan with coconut oil and place over medium-high heat 
  • Add chilli, garlic and ginger and cook for 1-2 minutes, careful not to burn, remove and set aside
  • Add the prawns to the pan and cook for 1 minute on each side
  • Return the chilli mixture to the pan along with the pumpkin pieces and curry paste, then add the chicken stock, coconut milk, fish sauce, lime juice, *Sriracha sauce and kaffir lime leaf, stir and bring to a simmer, cook for a further 2 minutes until prawns are just cooked
  • Pour the mixture over the noodles and garnish with chopped coriander

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