Easy Prawn Laksa

Are any of you getting bored of the same old recipes at home? I am! Every week my husband and I rack our brains to think about what to eat for the week. I’m sure we are not alone here. This is why I love to share recipes as it sparks ideas. I love a Thai curry but I wanted to mix it up a little so I thought I would try a prawn laksa. It was heavenly and surprisingly easy.

There’s something very comforting about a hot steamy bowl of noodles in a spicy broth to wake up your taste buds. This recipe really does feel special and is truly so easy to make. Its more of a ‘throw everything in a pan’ type recipe. No endless chopping or lots of pots and pans to wash up afterwards. Just chuck it all in! But there’s a method here, let’s not go too crazy.

This recipe is for two people but can easily be adjusted for more or less. It’s also a recipe that can be played with. You can add different vegetables or keep it vegan by taking out the prawns, egg and fish sauce and replacing it with tofu and soy sauce. You can add more spice if you want it really hot or keep it mild and creamy.

A great little ingredient in this recipe is the curry powder. I’ve seen lots of laksa recipes use curry powder and it makes the dish more Malaysian and ‘curry’ like, if that makes sense! It makes it slightly different to a Thai curry.

I think the best part of this dish is all the toppings because you can make it your own. You can garnish your own soup with as much coriander and peanuts as you like. Add an extra splash of lime juice for a zingy twist or some chilli flakes for extra heat. This is what they do in the far east and it’s so much fun.

This is a recipe that you can knock together in half an hour. Why not give it a go and let me know how it turned out? You won’t regret it.

Serves two.


  • 150g cooked prawns
  • 3 heaped tsp thai red curry paste
  • 1 tsp curry powder
  • 100g rice noodles
  • 1 tin coconut milk
  • 1 tsp coconut oil
  • 1/2 stock cube (chicken or vegetable)
  • 200g sugar snap peas
  • 100g beansprouts
  • 3 tsp fish sauce
  • 1 tsp sugar
  • 1 small bunch coriander
  • 1 lime
  • 1 egg
  • Spring onions, peanuts (crushed) and fresh chilli and chilli flakes to garnish


  1. In a large pan, add 1 tsp of coconut oil, 3 heaped tsps of red curry paste, 1 tsp curry powder and cook for a minute or until sizzling gently.
  2. Add 1 tin of coconut milk and approximately 400ml of boiling water mixed with a 1/2 stock cube and simmer gently for a few minutes.
  3. Add the fish sauce, sugar and the juice of half a lime. Save the other half for garnish when serving.
  4. Boil an egg for approximately 5-6 minutes until softly boiled.
  5. Then add the sugar snap peas and prawns and noodles and simmer for approximately 4 minutes or until the noodles are cooked through.
  6. Taste the broth and adjust the seasoning to your taste.
  7. Serve the noodles in a bowl and pour over the broth. Then add all the toppings to your liking! Add half a boiled egg, beansprouts, coriander and the rest of the garnishes to the top of the bowl. Enjoy!

Thanks for reading and let me know if you gave it a try. Hope you are all well. Happy cooking!

Are you on Instagram? Follow me @cookwith_b and I would love to connect!


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