Dinner

Prawn & Coconut Laksa Recipe

Name: Prawn & Coconut Laksa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southeast Asian
Ingredients: 2 tsp oil; 1 garlic clove, crushed; 1 spring onion, finely chopped; 2 tsp finely chopped fresh root ginger; 1 green chilli, deseeded and finely chopped; juice from ½ lime; 100g raw prawns, any size; 165ml can coconut milk; 100ml chicken or vegetable stock; 100g dried egg noodles; chopped coriander, to serve

ByJack Voss January 12, 2026January 12, 2026

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Introduction

Prawn & coconut laksa is a fragrant and creamy Southeast Asian soup that combines the sweetness of prawns with the richness of coconut milk. This comforting dish is perfect for a quick weeknight dinner or when you crave bold, exotic flavors.

A white bowl is filled with a noodle soup that has about three layers: the bottom layer is clear broth with a golden tint, the middle layer has thick white noodles tangled together, and the top layer is garnished with several cooked shrimp with a light orange color, green leafy herbs, and slices of light brown mushrooms. The bowl is held by a woman's hand, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp oil
1 garlic clove, crushed
1 spring onion, finely chopped
2 tsp finely chopped fresh root ginger
1 green chilli, deseeded and finely chopped
Juice from ½ lime
100g raw prawns, any size
165ml can coconut milk
100ml chicken or vegetable stock
100g dried egg noodles
Chopped coriander, to serve

Instructions

Step 1: Heat the oil in a large pan or wok over medium heat. Add the crushed garlic, chopped spring onion, ginger, and green chilli. Cook for 3-4 minutes until fragrant, then squeeze in the lime juice and stir.
Step 2: Add the raw prawns to the pan, then pour in the coconut milk and stock. Reduce the heat to low and simmer gently for 5 minutes until the prawns turn pink and are cooked through.
Step 3: While the laksa simmers, cook the dried egg noodles in a separate pan of boiling water for about 4 minutes until soft. Drain the noodles well.
Step 4: Add the cooked noodles to the laksa pan. Stir gently to combine and season to taste. Serve the laksa hot, topped with chopped coriander.

Tips & Variations

For a richer flavor, use homemade stock instead of store-bought.
Add vegetables like bean sprouts or bok choy for extra texture and nutrition.
Swap prawns for chicken or tofu to suit your preference.
If you like more heat, keep the seeds in the chilli or add a dash of chili sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove to prevent the coconut milk from splitting. Add a splash of stock or water if the soup has thickened too much.

How to Serve

A close-up view of a white bowl filled with shrimp noodle soup held by a woman's hand. The soup has three clear layers: the top layer shows pinkish-orange shrimp and small green herbs, the middle layer is light broth with thin noodles, and the bottom part has green vegetable bits visible through the broth. The bowl is smooth and plain, and the background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Just thaw them thoroughly before adding to the laksa to ensure even cooking.

Is this dish gluten-free?

It depends on the noodles used. Substitute the dried egg noodles with rice noodles or another gluten-free alternative to make the dish gluten-free.