This is a quick and healthy dinner. You'll have it on the table in under 30 minutes, so it's perfect when you're pushed for time - simple and delicious!


Laksa is a spicy noodle soup popular across many countries in South East Asia. It's made in different ways with different flavours, noodles, vegetables, fish and meat. Melaka Laksa showcases Nyonyan cuisine with a blend of dried and fresh chillies, lemongrass and lime juice balanced perfectly with creamy coconut milk. Perfect with prawns and rice noodles and colourful crunchy vegetables and herbs.




1 pot of Melaka Laksa curry paste by Neha Hampton

300g raw king prawns (12-15 prawns with their shells on - or 15-20 peeled & deveined prawns)

100g cooked noodles of your choice (egg, rice, wheat)

200ml coconut milk

200ml water

Vegetables and herbs to garnish


COOKING INSTRUCTIONS - so simple and easy, just 3 steps:


1. Add the paste into a pan and warm for a few minutes until aromatic, then add the coconut milk & water and bring to a gentle simmer.

2. Add the prawns and cook on gentle heat for 5-7 minutes - taste and adjust seasoning to taste using salt & pepper or Thai fish sauce ("nam pla").

3. Prep bowl first by adding noodles, then pour over your prawn laksa and top with a crunchy vegetable and herb garnish.


This recipe is by Neha Hampton whose curry pastes are available to buy in our online shop.

Melaka Laksa

Cooking style
Preparation: Easy

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