While making a laksa from scratch is usually the way to go, this is a quick and easy go to meal for a lazy weeknight meal.


  • 100g shelled prawns

  • 1 1/2 tbsp good quality laksa paste

  • 1 cup (250ml) coconut milk

  • 1 cup (250ml) good-quality fish or vegetable stock

  • 1 tsp fish sauce

  • 50g buckwheat noodles

  • Handful coriander, roughly chopped

  • Handful bean sprouts

  • 1 birds eye chilli, thinly sliced

  • 1 tsp extra virgin olive oil


  • 1.

    Heat the olive oil in a deep fry pan over a high heat. Add the prawns and cook until opaque and cooked through. They’ll only need a minute or two on each side. Remove from the pan and place to one side.

  • 2.

    Reduce the heat to medium and add the laksa paste. Heat for 30 seconds, then pour in the coconut milk, stock, and fish sauce. Stir through, and bring to a simmer.

  • 3.

    Add the noodles and cook for 6-8 minutes or according to the instructions on the pack.

  • 4.

    Return the prawns to the soup, and heat for another minute or two.

  • 5.

    Transfer to your serving bowl and top with coriander, bean sprouts, and chilli slices prior to serving.


The buckwheat noodles boost the nutrition factor, while the olive oil is used for its health benefits. If you’d prefer to stay true to the Asian-style flavours of the dish, feel free to use sesame or peanut oil.

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