Malaysian king prawn and courgette laksa recipe
Dish up a warming bowl of this easy noodle soup for a taste of Malaysia. Ready in under 30 minutes, the creamy coconut base balances the heat from chilli, ginger and red Thai curry paste, whilst king prawns, bamboo shoots and courgette ribbons add texture and plenty of fresh flavour.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 330 calories / serving
Ingredients
- 5cm piece ginger, peeled and finely grated
- 2 limes, zested, 1 juiced, 1 cut into wedges
- ⅔ x 30g pack coriander, stalks finely chopped
- 2 tsp ground turmeric
- 2 red chillies, deseeded and finely sliced
- 1 tsp vegetable oil
- 3 tbsp Thai red curry paste
- 400ml tin light coconut milk
- 1 reduced salt chicken stock pot, made up with 500ml boiling water
- 200g Tiger Tiger rice stick noodles
- 225g tin bamboo shoots, drained
- 2 x 165g packs Tesco Finest raw jumbo king prawns
- 2 small courgettes, peeled into ribbons, or 250g courgetti
- 2 tsp fish sauce
- a few basil leaves, to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1365kJ 330.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 2.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 41.3gProtein 19.1gFibre 1.7g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Blitz the ginger, lime zest, coriander stalks, turmeric and half the chillies to a smooth paste with 1 tsp water. Heat the oil in a wok or wide saucepan over a medium heat. Add the spice paste, stir constantly for 1 min, then add the Thai red curry paste and fry for another minute. Pour in the coconut milk and stock, bring to the boil, then simmer for 10 mins.
- Meanwhile, put the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5-6 mins until softened. Drain, rinse briefly in cold water and drain again.
- Add the bamboo shoots and prawns to the pan and cook for another 3 mins, stirring regularly, or until the prawns are cooked through.
- Take the pan off the heat and stir in the courgette ribbons, lime juice, fish sauce and most of the coriander. Divide the noodles between 4 bowls, then pour over the laksa and courgette ribbons. Scatter with remaining chilli, coriander leaves and basil to serve.
- Tip: Make this gorgeous Malaysian dinner even more delicious with Tesco Finest jumbo king prawns. These plump, juicy prawns are responsibly sourced and of the absolute best quality.
- See more Soup recipes
