Satiate all the growling tummies in your house with this fool-proof laksa bowls, with soft prawns and noodles smothered in rich and creamy broth
4 Servings
Prep Time
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  • 100 g vermicelli noodles
  • 12 cooked king prawns, peeled, deveined, tails on
  • 200 g packet spicy Thai tofu, cubed
  • 100 g cubed snow peas, trimmed, sliced
  • 2 green onions, sliced
  • 1 cup bean sprouts, trimmed
  • ½ cup Vietnamese mint leaves
  • Fried onions, to serve (can be bought readymade in supermarkets)


  • 180 ml can or pack coconut milk
  • 2 tbsps laksa paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime, plus extra to serve

Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 mins to soften. Drain well.


To prepare sauce, whisk coconut milk, paste, fish sauce and sugar together in a small jug. Microwave on high for 1 min. Add lime juice. Season to taste.


In a large bowl, combine prawns, tofu, snow peas and onion with half sauce. Toss to combine.


Divide noodles among 4 bowls. Top evenly with dressed prawn mixture. Sprinkle with sprouts, mint and fried onions. Accompany with remaining sauce and extra lime wedges.

Photo: Bauer/Rob Shaw

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