Olive Magazine
Light Prawn Laksa Recipe

Lighter prawn laksa

Published: September 6, 2017 at 11:06 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out our lighter prawn laksa recipe. Ready in just 30 minutes, this quick and easy laksa recipe is packed with punchy flavour and is super simple to make. What's more, it's low in calories and low in salt

  • Low calorie
  • Low salt
Nutrition:
HighlightNutrientUnit
low inkcal510
fat23.3g
saturates13.2g
carbs49.1g
sugars4.5g
fibre4.5g
protein23.6g
low insalt1.3g
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Try this lighter version of a classic spicy noodle soup, then check out our prawn laksa and chicken laksa.

Ingredients

  • a thumb-sized piece ginger, chopped
  • 1 clove garlic, chopped
  • 2 tbsp laksa paste
  • 1 tsp curry powder
  • 1 tsp mild chilli powder
  • vegetable oil
  • 1 tin light coconut milk
  • a handful sugar snap peas
  • 180g raw peeled king prawns
  • 90g rice noodles
  • a handful bean sprouts
  • a small bunch coriander, finely chopped

To serve

  • lime wedges
  • sliced red chilli

Method

  • STEP 1

    Put the ginger, garlic, laksa paste, curry and chilli powders with 1 tbsp of water in a food processor and whizz to a paste.

  • STEP 2

    Heat 2 tsp of vegetable oil in a pan and fry the paste for 2-3 minutes, stirring all the time, until fragrant.

  • STEP 3

    Tip in the coconut milk along with 250ml of water, season and simmer for 10 minutes.

  • STEP 4

    Add the sugar snap peas and prawns, and simmer for 1 minute, then add the noodles and bean sprouts, and simmer for 3 minutes.

  • STEP 5

    Serve with a sprinkling of coriander, lime for squeezing and red chilli slices.

Got you in the mood for noodle soup? Try our noodle soup recipes here.

A warming bowl of Thai style coconut fish egg noodles with cod, spinach and limes
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