Luxe Singaporean Prawn & Coconut Laksa
with Rice Noodles, Asian Greens & Chilli
- Fish
- Crustaceans
- Soy
- Gluten
- May contain traces of allergens
Laksa is taking centre stage tonight, with prawns as its leading lady. Our version is a take on the laksa lemak and uses coconut and lime to draw out the bold Asian flavours. This recipe is over 30g protein per serving.
Ingredients
1 packet
Asian Greens
2 packet
Coconut Milk
1 packet
Coriander
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
2
Garlic
1
Lime
1
Long Chilli
1 sachet
Southeast Asian Spice Blend
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Red Onion
1
Rice Noodles
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
brown sugar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring
occasionally with a fork to separate, until tender,
4-6 minutes.
• Drain, rinse and drizzle with olive oil.
• Meanwhile, finely chop garlic.
• Trim and halve pea pods.
• Roughly chop Asian greens.
• Zest lime to get a pinch then slice into wedges.
• Thinly slice red onion and long chilli (if using).
• In a large deep frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion and pea pods,
stirring, until slightly tender, 3-4 minutes.
• Add garlic, Southeast Asian spice blend and a
good pinch of lime zest. Cook, stirring until fragrant,
1 minute.
• Stir in coconut milk, the water, soy sauce, brown
sugar and fish sauce & rice vinegar mix. Bring to a
boil then reduce to a simmer, 2-3 minutes.
• Add tail-on prawns to the pan and cook until pink
and cooked through, 3-4 minutes.
• Add Asian greens and cooked rice noodles to the
pan. Cook, stirring, until wilted and combined,
1-2 minutes.
• Remove from heat, then add a squeeze of lime juice.
Season to taste with salt and pepper.
• Divide Singaporean prawn and coconut laksa
between bowls.
• Garnish with chilli. Tear over coriander.
• Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most found the laksa rich and authentic-tasting, comparable to a good takeaway. One reviewer found it a little mild and would have liked a bolder flavour, while another found it slightly spicier than expected — adjust the chilli to your preference.
- Ease of prep: The recipe was consistently described as easy to cook, with straightforward steps that come together quickly.
- Suggestions: One reviewer added an extra tin of coconut milk and felt the dish benefited from the additional creaminess. A few noted there was quite a bit of vegetable prep involved and suggested pre-chopping vegetables ahead of time to speed things up.
