This healthy classic Laksa is packed full of flavour and nutrition. It's simple and easy to cook. You can cook in batches and store in the fridge for up to a week. Best cook the noodles fresh when needed (they only take a few minutes). It's such a versatile dish and you will want to cook it again and again and add your own touches as you go. 


  • pack of king prawns
  • vegetable oil for cooking
  • 1 onion finely diced
  • 2 crushed cloves of garlic
  • 3-inch ginger, peeled and crushed
  • 3 tablespoons or laksa paste or yellow curry paste
  • handful of noodles for each person (use what size you want)
  • 4 cups of chicken stock
  • 1 tin of coconut milk
  • chilli flakes
  • pinch of salt


  1. Peel the prawns
  2. Heat a wok over a medium heat, add the vegetable oil, the onion, garlic, ginger and chilli. Saute for about 10 minutes stirring often, until soft and cooked. 
  3. While the veg is cooking, heat up a separate pan and water for the noodles. Add the noodles once boiling and depending on which size you're using, cook for desired time, about 3 minutes and then drain.
  4. Add the curry paste to the onion, garlic, ginger and chili and fry everything for 2-3 minutes.
  5. Now add the chicken stock. Whisk the contents together to combine.
  6. Make sure the heat is still consistent. 
  7. Taste and add seasoning 
  8. Drop the shrimp in and the cooked noodles for a further few minutes until cooked. 
  9. You're done. Serve and share with others. 
  • Prep 10 minutes
  • Cooking time 20 minutes