Thai Fish and Prawn Laksa September 22, 2025

This Thai Fish & Prawn Laksa is an easy 30 minute winter warmer. Check out the original recipe here.

INGREDIENTS

• 2 tablespoons rice bran oil
• 4 shallots, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• ½ red chilli, seeds removed and roughly chopped (optional)
• 2 tablespoons Thai red curry paste
• 1 makrut (kaffir) lime leaf, finely chopped
• 2 x 400ml tins coconut milk
• 1½ cups chicken stock
• 1 tablespoon fish sauce
• 300 grams pumpkin, peeled and diced
• 100 grams raw prawn cutlets
• 300 grams firm white fish fillets, sliced into 3cm chunks
• 4 stems broccolini, quartered
• 2 teaspoons palm sugar, or brown sugar
• juice 1 lime
• 300 grams rice noodles

To serve

• 1 cup mung beans
• 1 spring onion, thinly sliced
• ½ red chilli, thinly sliced
• ¼ cup coriander leaves
• ¼ cup basil or mint leaves
• 2 tablespoons fried shallots
• 1 lime, cut into wedges

METHOD

1. Heat the oil in a large, heavy-based saucepan. Add the shallots, garlic, ginger and chilli and fry over a low heat, stirring frequently. Add the red curry paste and cook for 2 minutes.
2. Add the chopped lime leaf, coconut milk, chicken stock, fish sauce and pumpkin and bring to a simmer. Cook for 10-12 minutes or until the pumpkin is tender.
3. Add the broccolini, fish, prawn cutlets, palm sugar and lime juice and cook for a further 4 minutes, or until the seafood is cooked through.
4. Bring a large pot of salted water to the boil. Cook noodles for about 2-4 minutes until soft.
5. To serve: Divide noodles among four bowls, ladle over laksa and top with accompaniments.

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