Laksa King Prawn Noodles


  • 1 tbsp Olive Oil
  • 1 finely sliced red chili
  • 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


Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.

Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.

Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.