Try this lighter version of a classic spicy noodle soup, then check out our prawn laksa and chicken laksa.


  • 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


  • 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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