Lemongrass Prawn Laksa


  • Light cooking oil spray
  • 1 shallot, finely sliced
  • 1 lemongrass stalk, halved and bashed
  • 1 green chilli, sliced
  • 1 tbsp laksa paste (or mild curry paste)
  • 200ml semi-skimmed milk
  • Pinch caster sugar
  • 50g green beans, halved
  • 100g sustainable raw tiger prawns, deveined
  • 100g slim noodles (available from larger supermarkets)
  • 50g sugar snap peas, halved
  • 1 spring onion, finely sliced
  • A few fresh mint and coriander sprigs
  • ½ lime for squeezing


  1. Spray a little oil into a pan, then fry the shallot, lemongrass and most of the chilli for 5 minutes over a medium heat until softened and fragrant. Add the laksa paste and cook for 1 more minute.
  2. Add the milk, 100ml water, the sugar and green beans to the pan and bring to a simmer. Cook for 3-4 minutes, then add the prawns, noodles and sugar snaps and cook for 1-2 minutes more until the prawns are just cooked. Discard the lemongrass, then add the spring onion, herbs and a little lime juice.

delicious. tips

  1. If you’re not watching your calorie intake, use 150g straight-to-wok udon noodles, swap the milk with reduced fat coconut milk, then add 50g frozen soya beans and a handful of beansprouts.

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