First posted: Mar 26, 2018

Prawn Laksa Bowls


We have a version of this for dinner pretty much every other week – which is hardly surprising given that it delivers so much bang for your buck in terms of flavour, and takes about 15 minutes to make. Rob can’t eat prawns so I usually swap them out for thinly sliced chicken breast which works just as well.



Cooks in:        Serves:4

  • 1–2 Tbsp Thai red curry paste
  • 1 heaped tsp grated fresh ginger
  • 1 tsp minced garlic
  • 1 x 400ml can coconut milk
  • 800ml good quality chicken or vegetable stock
  • around 20 prawns, deveined (you can cook from frozen; or use 3 thinly sliced chicken breasts)
  • 300g rice noodles (or use courgette noodles for a lighter version)
  • 250g mushrooms, thinly sliced
  • 2 heads bok choy, halved lengthways
  • 1 red pepper, deseeded and thinly sliced
  • 2 tsp fish sauce
  • 1 Tbsp lime juice
  • ¼ cup roasted cashew nuts, or peanuts, for serving
  • 1-2 Tbsp roughly chopped fresh coriander, for serving

What to do

1. To a large saucepan over medium-high heat, add 1 Tbsp olive or coconut oil and fry the curry paste until fragrant. Add the ginger and garlic and cook for another minute before adding the coconut milk and stock and bringing it to a gentle simmer.

2. Add the mushrooms and cook for 3–4 minutes (and if using chicken, add it in here, and cook for about 6 minutes or until just cooked through).

3. Add the remaining ingredients, except the lime juice, nuts and coriander, and cook for a further 2 minutes, then remove the saucepan from the heat.

4. Stir through the lime juice, check for seasoning (add extra fish sauce or a dash of soy sauce if necessary, and even a pinch of sugar to balance the flavours) and then serve immediately in warmed bowls with a sprinkling of toasted cashew nuts and fresh coriander.

Photo Credit @Curtis Gallon

Share this recipe

Related recipes