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Photo of Prawn and green bean laksa by WW

Prawn and green bean laksa

Total Time
30 min
20 min
10 min
Rice noodles, prawns and beans will boost the fullness factor of this mildly spiced soup. Slurp up the liquid with a spoon then use chopsticks for the chunks


Dry rice noodles

160 g, (vermicelli)

Olive oil

1 tsp

Laksa paste

2 tbs

Light coconut cream

cup(s), (80ml)

Chicken stock

5 cup(s), (1.25L)

Brown sugar

2 tsp

Lime juice

2 tbs

Fish sauce

2 tsp

Green string beans

250 g, cut into 4cm lengths

Raw peeled prawns

600 g, peeled, tails intact

Bean sprouts

¾ cup(s), (60g), trimmed

Fresh coriander

¼ cup(s)

Fresh mint

¼ cup(s)


  1. Soak noodles following packet instructions. Drain and divide among serving bowls.
  2. Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant. Add coconut cream, stock, palm sugar, juice and fish sauce and bring to the boil. Add beans and cook for 2 minutes. Add prawns and cook, covered, for 2 minutes or until prawns change colour and are just cooked through.
  3. Ladle laksa over noodles. Serve topped with beans sprouts, coriander and mint.


2 tasty twists: Chicken laksa: Swap prawns for 400g skinless cooked lean chicken breast fillet (shredded), and beans for 1 bunch choy sum (chopped). Vegetarian laksa: Swap beans for 150g cauliflower (cut into florets, steamed), 250g pumpkin (cut into 2cm pieces, steamed) and 100g baby spinach leaves. Swap prawns for 400g firm tofu (diced) and add at end of Step 2.