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Rice Noodles with Prawns & Coconut Milk

Rice Noodles with Prawns & Coconut Milk

Serve up these rice noodles with prawns & coconut milk as a tasty first course: check out the ingredient list and the preparation.

13 September, 2018
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serves for


total time

0 HR 20 MIN


300 g, rice
Olive oil
2 tbsp
4, diced
Chili pepper
1 - 2, red, finely chopped
Laksa paste
2 - 3 tbsp, gluten-free
Coconut milk
350 ml
Vegetable stock
200 ml
400 g raw king, peeled and deveined
100 g, halved lengthways
Bean sprouts
100 g
5 - 6 leaves, snipped


  • Pour boiling water over the rice noodles and leave for 5 minutes until soft.
  • Heat the oil in a large frying pan and cook the shallots and chilli for a few minutes, until softened.
  • Stir in the laks paste and fry for 1 minute.
  • Add the coconut milk and stock, bring to a simmer, then add the prawns, mangtout and beansprouts.
  • Simmer for 3 minutes until the prawns are pink and cooked.
  • Divide the drained noodles between 4 bowls and spoon the prawn mixture on top.
  • Garnish with curry leaves and sprinkle with snipped coriander.

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