Prawn Laksa |
Laksa is a Malaysian noodle soup with a fragrant coconut broth flavoured with fish sauce, ginger and lime. This dish will warm you through to your soul and is gentle on the gut. Kaffir lime leaves add zest to this dish; they can be found in some supermarkets, Thai and Asian food shops, but if you can’t find them, don’t worry, the laksa will still taste good.
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Total Time: 35 Minutes
Serves 4


  • 1 tbsp of rapeseed or other flavourless oil
  • 280g of sweet potato, peeled and cut into 2cm cubes
  • 3 spring onions, green leaves only, sliced
  • 1 tbsp of grated root ginger
  • 200ml of coconut milk
  • 1 tbsp of fish sauce
  • 2 kaffir lime leaves
  • Pinch of vegetable stock powder (optional)
  • 6 water chestnuts, sliced
  • Juice and finely grated zest of ½ lime
  • 150g of raw tiger prawns (jumbo shrimp)
  • 1 head of pak choi, sliced
  • 1 tbsp of chopped coriander leaves, plus more to serve
  • Pinch of sea salt and freshly ground black pepper
  • Soy sauce, to taste
  • 150g of rice noodles, cooked according to the packet instructions


  1. Warm a little oil in a large wok, add the sweet potato and cook until soft and beginning to brown. Throw in the spring onion tops and ginger, and cook for about 1 minute.
  2. Pour the coconut milk and the same amount of water into the wok, then add the fish sauce and lime leaves. Bring the liquid to a gentle boil. Add the stock powder, if using, and stir well before adding the water chestnuts, lime zest, prawns and pak choi. Cook the laksa for 5 minutes.
  3. Finish the laksa by adding the coriander and lime juice, tasting as you go. Adjust the seasoning and add a little soy sauce if you need extra flavour. Place a swirl of noodles in each of 4 bowls, pour over the laksa, and finish with a few chopped coriander leaves.

From Cooking for the Sensitive Gut by Dr Joan Ransley & Dr Nick Read, published by Pavilion Books. Image credit: Joan Ransley.

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