Photo of Prawn laksa soup by WW

Prawn laksa soup

6 - 7
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
A Malaysian-style soup with a spicy kick. Using ready-cooked noodles keeps it really simple.


Olive Oil

2 teaspoons

Spring Onions

5 medium, chopped


1 clove(s), chopped

Root Ginger

1 inch slice(s), chopped

Chilli, Green or Red

1 individual, deseeded & chopped

Laksa Curry Paste

40 g

Reduced Fat Coconut Milk, Canned (7.7% Fat)

150 ml

Vegetable stock cube(s)

1 cube(s), to make 1 litre stock


1 medium, sliced

Red pepper(s)

1 medium, sliced

Prawns, Raw

300 g, shelled


100 g, halved

Peas, fresh or frozen

100 g

Rice noodles, boiled

300 g, ready-cooked

Lime Juice, Fresh

1 tablespoon(s)

Soy Sauce

2 tablespoons

Thai Fish Sauce

2 teaspoons

Coriander, fresh

1 sprig(s), to garnish


  1. Heat the oil in a large wok or frying pan and fry the spring onions, garlic, ginger and chilli for 2 minutes.
  2. Stir in the laksa paste and fry for 2 minutes, then pour in the coconut milk and the stock.
  3. Bring to a gentle simmer, then add the courgette, pepper and prawns. Cook for 4 minutes then add the mange tout, peas and rice noodles. Simmer for a further 2 minutes. Season with the lime juice and soy and fish sauces.
  4. Ladle into bowls and serve garnished with the coriander.