Photo of Spicy prawn laksa by WW

Spicy prawn laksa

9 - 10
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
This spicy, soupy noodle dish is full of Asian-style flavour and couldn’t be simpler.


Thai Green Curry Paste

4 tablespoons, level

Reduced Fat Coconut Milk, Canned (7.7% Fat)

200 ml

Rice Noodles, dry

200 g

King Prawns, Raw

165 g

Baby corn

175 g, halved lengthways

Fish stock cube

1 cube(s)

Soy Sauce

1 tablespoons

Coriander, fresh

1 tablespoons, to garnish


  1. In a large pan, whisk together the curry paste, coconut milk, stock and soy sauce until well combined. Bring to the boil, then gently simmer for 15 minutes.
  2. Meanwhile, cook the noodles to pack instructions, then drain and divide between 4 bowls.
  3. Add the prawns and baby corn to the coconut broth and poach for 3-5 minutes until the prawns have turned pink. Divide between the bowls, pouring it over the noodles, garnish with fresh coriander, then serve.


Remember that prawns should be pink all over to ensure they are properly cooked through.