Delicious Spicy Laksa Bowls

By The Weekly  , , , ,

July 27, 2016

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  • Prep: 10 mins
  • Yields: 4 Servings


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

ยฝ 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


1Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 mins to soften. Drain well.

2To 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.

3In a large bowl, combine prawns, tofu, snow peas and onion with half sauce. Toss to combine.

4Divide 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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