Prawn and coconut laksa


This quick meal for one is the perfect way to warm up an evening


  • kcal : 823
  • fat : 44g
  • saturates : 25g
  • carbs : 79g
  • sugars : 7g
  • fibre : 3g
  • protein : 33g
  • salt : 2.19g


  • 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
  • Coconut milk in a glass, with half a coconut
  • 100ml chicken or vegetable stock
  • 100g dried egg noodles
  • chopped coriander, to serve


1Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.

2 Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.

3Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then

4tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

Leave a Reply

Your email address will not be published. Required fields are marked *