25-Minute Laksa with Prawns & Rice Noodles
Creamy coconut curry broth simmered with fresh prawns, rice noodles, and aromatic spices—restaurant-quality laksa on a weeknight. Ginger, turmeric, and chili paste build a bold, complex base that comes together in under 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil rice noodles in salted water until tender, about 4 minutes. Drain and divide among four bowls.
Step 2
Heat 1 tbsp oil in a large pot over medium-high. Add ginger and curry paste, stirring constantly, until fragrant, about 60 seconds.
Step 3
Pour in broth and coconut milk. Bring to a gentle simmer and cook for 4 minutes to meld flavors.
Step 4
Add prawns and cook until pink throughout and opaque, 3–4 minutes. Squeeze in lime juice and taste for salt.
Step 5
Ladle broth and prawns over noodles in each bowl. Garnish with cilantro and scallions, then serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon or spatula
- colander
- four serving bowls
- ladle
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