Prawn Laksa

Prawn Laksa
Cooking time
20 minutes
  • Ingredients
  • Directions
  • 1 tablespoon vegetable oil
  • 2 tablespoons laksa curry paste or Thai red curry paste mixed with a pinch of turmeric
  • 400 ml (14 fl oz) chicken stock
  • 400 ml (14 fl oz) coconut milk
  • 1 lemon grass stalk
  • 1 kaffir lime leaf
  • 4 quails’ eggs or 2 hens’ eggs
  • 125 g (4 oz) dried medium rice noodles
  • 250 g (8 oz) raw large peeled prawns
  • bean sprouts
  • cucumber matchsticks
  • coriander, chopped
  • lime wedges
  • Heat the oil in a large saucepan. Add the curry paste and cook for 2 minutes. Pour over the stock and coconut milk and add the lemon grass and lime leaf. Leave to simmer for 10 minutes.
  • Meanwhile, cook the eggs in boiling water: 4 minutes for quails’ eggs or 8 minutes for hens’ eggs. Drain and cool under cold running water, then shell and quarter or halve. Cook the noodles according to the pack instructions.
  • Remove the lemon grass and lime leaf from the curry. Add the prawns to the pan and cook for 3 minutes until they turn pink and are cooked through, then drain the noodles and stir into the pan. Cook until heated through.
  • Ladle into serving bowls. Arrange the eggs on top, then scatter over bean sprouts, cucumber matchsticks, coriander and lime wedges to serve.