Recipe

Coconut and Coriander Prawn Laksa

Name: Coconut and Coriander Prawn Laksa
Yield: 3–4
Ingredients: 400g raw tiger prawns, peeled and deveined; 2 x 400ml tins full-fat coconut milk; 400ml light chicken or vegetable stock; 200g dried rice noodles; 2 tbsp fish sauce; 1 tsp palm sugar or brown sugar; Juice of 1–2 limes; Large handful of beansprouts; Small bunch of fresh coriander; 2 spring onions, sliced; 1 red chilli, finely sliced; **For the laksa paste:** 3 dried red chillies (soaked), 3 shallots, 4 garlic cloves, 2cm piece galangal or ginger, 1 stalk lemongrass (inner only), 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp shrimp paste (optional but recommended), zest of 1 lime, 2 tbsp neutral oil

A laksa that earns the name — built from a proper spice paste, with good prawns and rice noodles in a coconut broth that's fragrant rather than heavy. Ready in under an hour.

Serves 3–4

Ready in 50 min

Keeps 2 days fridge (noodles separate)

400g raw tiger prawns, peeled and deveined
2 x 400ml tins full-fat coconut milk
400ml light chicken or vegetable stock
200g dried rice noodles
2 tbsp fish sauce
1 tsp palm sugar or brown sugar
Juice of 1–2 limes
Large handful of beansprouts
Small bunch of fresh coriander
2 spring onions, sliced
1 red chilli, finely sliced
**For the laksa paste:** 3 dried red chillies (soaked), 3 shallots, 4 garlic cloves, 2cm piece galangal or ginger, 1 stalk lemongrass (inner only), 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp shrimp paste (optional but recommended), zest of 1 lime, 2 tbsp neutral oil

Method

Make the laksa paste: drain the soaked chillies and blitz all paste ingredients together in a food processor until as smooth as possible. You may need to scrape down the sides several times.

Heat 2 tablespoons of neutral oil in a large saucepan or wok over medium heat. Add the laksa paste and fry, stirring constantly, for 5–6 minutes until the raw smell has cooked out, the paste is fragrant and the oil begins to separate from it.

Pour in the coconut milk and stock. Bring to a simmer and cook for 15 minutes. Season with fish sauce, sugar and lime juice — taste as you go. The broth should be fragrant, slightly rich, mildly spiced and well balanced between sour, salty and sweet.

Soak the rice noodles in boiling water for 5–8 minutes until just tender, then drain and divide between bowls.

Add the prawns to the simmering broth and cook for 2–3 minutes until just pink and curled. Do not overcook. Ladle the broth and prawns over the noodles. Top with beansprouts, coriander, spring onion and red chilli. Serve immediately with extra lime.

✦ Chef's note

Store the broth and noodles separately if making ahead — noodles absorb liquid and turn soft very quickly. The broth keeps well for 2 days; reheat gently and add the prawns fresh at serving time.