Prawn & coconut laksa

Prawn & coconut laksa

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(42 ratings)

Prep: 10 mins Cook: 8 mins


Serves 1

This quick meal for one is the perfect way to warm up an evening

Nutrition and extra info


  • kcal823
  • fat44g
  • saturates25g
  • carbs79g
  • sugars7g
  • fibre3g
  • protein33g
  • salt2.19g


  • 2 tsp oil
  • 1 garlic clove, crushed
  • 1 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp finely chopped fresh root ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green chilli, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • juice from ½ lime



    The same shape, but smaller than…

  • 100g raw prawns, any size



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 165ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 100ml chicken or vegetable stock
  • 100g dried egg noodles
  • chopped coriander, to serve


  1. Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

  2. Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

  3. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

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Comments, questions and tips

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Anna Clover's picture
Anna Clover
30th Dec, 2019
When following this recipe I like to fry the ingredients in sesame oil, and add lime zest in with the ginger. I then tend to simmer the coconut milk, stock and spices for about 15 minutes before adding any vegetables or seafood. This allows the sauce/broth to reduce down a little bit, and for the flavours to become more concentrated. I also add a generous splash of fish sauce, along with mange tout and pak choi for added nutrients. I also like to serve it with glass noodles. It's a good, adaptable recipe, and makes delicious comfort food.
26th Jan, 2017
Really enjoyed this! Followed the suggestions of a few others and reduced the quantity of noodles and prawns plus added mange tout and a teaspoon of fish sauce. Will leave some of the chilli seeds in next time for a little extra kick but very tasty. Will be making again.
28th Apr, 2016
I used 40g of noodles and half fat coconut milk. I also added a couple of scallops mange tout and baby corn
7th Dec, 2015
Enjoyed this with some adjustments. I cut coconut milk to 100 ml and upped the chicken stock to 300 ml, this worked well for me. I also cut the noodles to 50 gm. I had some water chestnuts so I tossed them in and they added a nice crunch. If I had ordered this dish in a restaurant I would have been pleased with my selection which is my standard.
13th Jul, 2015
Very happy with this. We thought it was a bit weak to start with we let it cook for longer and the flavour came out. Double the ingredients to make for two and use a pack of slim spaghetti which has no carbs, calories, gluten or fat, great for a low carb diet. My previous favourite was tom kha soup but I find it hard to get right, in fact the restaurants struggle to get it right but this recipe tastes good every time.
30th Jun, 2015
Fast, simple dish to prepare, full of flavour. I used 70g noodles which was more than enough. Great recipe.
2nd Mar, 2015
This is yummy. I have made this several times and Is a favourite meal.
Windswept 2
31st Oct, 2014
I have just come back from Borneo and was eating a lot of laksa - often for breakfast! This was authentic tasting. My changes though were to use reduced fat coconut milk, an assortment of fish & shellfish and I cooked the noodles in the chicken stock then added it to the rest.
18th Sep, 2014
Very good. I used rice noodles to make it gluten free. Could use a bit more seasoning.
18th Sep, 2014
... and gluten free stock, of course!


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