Bursting with the flavours of coconut and chilii, as well as a good dosage of juicy prawns, this is great satisfying lunch or light supper. Doesn't it look amazing?
- 1 teaspoon Very Lazy Ginger
- 1 teaspoon garlic paste
- 1 teaspoon red chillies
- 1/2 lemongrass stalk
- Splash of oil, for frying
- 20 raw prawns, shelled
- 400ml coconut milk
- 2 tablespoons fish sauce
- Juice 1 lime
- 100g beansprouts, washed
Method1 Roughly chop the ginger and mix with the garlic paste, chilies and lemongrass paste.
2 Heat a splash of oil in a large pan or wok and fry the prawns and spice paste for two minutes.
3 Add the coconut milk, fish sauce, lime juice and beansprouts. Gently simmer for five minutes.
4 Serve the laksa, spooned over rice or noodles and garnished with strips of cucumber, fresh coriander and chopped salted nuts.
Prep Time5 minutes
Cook Time10 minutes
Nutrition InformationServes 4
More Thai recipes to try:
Ken Hom's Thai Green Curry
Tiger Prawn & Ginger Tawa Masala Curry
Thai Style Prawn & Peanut Noodles
Make Your Own Thai Chicken Skewers