Thai red prawn laksa
A fragrant coconut broth with prawns, rice noodles and a warm hum of chilli and lime.
- Time30 min
- LevelEasy
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and fry the curry paste, garlic and ginger for 2 minutes until fragrant.
2 min - 2
Pour in the coconut milk and stock with the fish sauce. Simmer for 10 minutes.
10 min - 3
Cook the noodles following the packet instructions, drain and divide between four bowls.
- 4
Add the prawns and pak choi to the broth and cook for 3 minutes until the prawns are pink and curled.
3 min - 5
Squeeze in half the lime juice, taste and adjust.
- 6
Ladle over the noodles and top with coriander and lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.