Try this classic prawn laksa, then check out our lighter prawn laksa, chicken laksa and hot and sour soup.


  • 50g medium rice noodles, we like Blue Dragon
  • 2-3 tbsp laksa paste
  • 400ml tin half-fat coconut milk
  • 500ml chicken stock
  • 150g cooked large prawns, from a sustainable source
  • a handful beansprouts
  • ¼ cucumber, seeds removed and cut into strips
  • a small bunch coriander


  • STEP 1

    Put the noodles in a bowl, pour over boiling water and leave to soften, about 5-7 minutes.

  • STEP 2

    Heat a pan, add the laksa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir, and simmer for 2 minutes.
    Add the prawns and heat through. Stir in the beansprouts. Put the noodles in two bowls, ladle soup over, and top with cucumber and coriander.

Check out our other noodle soup recipes

Prawn Noodle Soup With Miso and Mushrooms


Charlotte MorganSub-editor and travel writer

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