Recipe byThe ZestyPlate Kitchen
A fragrant coconut curry broth with rice noodles, king prawns and fresh coriander, brightened with lime. A quick, warming bowl ready in under 30 minutes.
This laksa-style prawn noodle bowl delivers a lot of flavour for not much effort: rice noodles and plump king prawns in a creamy, spiced coconut broth, then lifted with lime and coriander right at the end. It tastes far more involved than its ingredient list suggests, and it all happens in one pan in under half an hour. Exactly the sort of thing you want when you fancy something warming and slurpable.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1 tbsp Olive Oil
- 1 finely sliced Red Chilli
- 2 ½ tbsp Thai Red Curry Paste
- 1 Vegetable Stock Cube
- 400ml can Coconut Milk
- 2 tsp Fish Sauce
- 100g Rice Noodles
- 2 juice of 1, the other halved Lime
- 150g King Prawns
- ½ small pack Coriander
Nutrition (per serving)
745
kcal
20g
Protein
57g
Carbs
52g
Fat
Estimated per serving. How we calculate this.
Tags:
Shellfish Seafood
Preparation
- Heat the oil in a medium saucepan and add the chilli. Cook for 1 minute, then stir in the curry paste and cook for another minute. Dissolve the stock cube in 700ml boiling water, pour it into the pan, and stir. Add the coconut milk and bring to the boil.
- Stir in the fish sauce and a little seasoning. Add the noodles and cook for 3 to 4 minutes until they soften. Squeeze in the lime juice, add the prawns, and cook them through for 2 to 3 minutes until warmed and pink. Scatter in some coriander.
- Serve in bowls topped with the rest of the coriander and lime wedges for squeezing over.
Tips from the ZestyPlate Kitchen
- Cook the curry paste on its own for a minute first to wake up its flavour before any liquid goes in.
- Reach for full-fat coconut milk so the broth comes out rich and silky.
- Drop the prawns in towards the end so they stay plump rather than turning rubbery.
- Be generous with the lime and coriander at the finish to cut through the richness.
Frequently Asked Questions
Use less curry paste and leave out the fresh chilli. You can always pass round chilli or sriracha at the table for anyone who wants more heat.
Chicken, tofu or a handful of vegetables all work. Just adjust the cooking time so whatever you use is properly done.
Rice noodles are traditional and drink up the broth nicely, though egg noodles or vermicelli will do.
Yes, make the coconut broth ahead and reheat it, then add the noodles and prawns just before serving so they do not overcook.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!