Quickie Prawn Laksa

Why this is peri perfect… Quick and cosy with a high-quality protein base to support muscle, metabolism, and feeling full, while the lighter coconut broth keeps everything feeling warm and comforting without tipping into heaviness. The rice noodles provide gentle, steady energy, and the mix of vegetables adds fibre and texture that help you feel properly nourished. It’s the kind of dinner that leaves you satisfied, calm, and far less likely to go looking for something else later.

Serves 2
400 calories | 38g protein per serve

Ingredients
300g raw prawns, peeled
1 tsp coconut oil (or olive oil)
2 tsp red curry paste
1 tsp fresh grated ginger
1 garlic clove, minced

Broth:
250ml light coconut milk
1½ cups chicken or veggie stock
1 tbsp fish sauce
Juice of ½ lime

Noodles & veg:
80g rice noodles (dry)
1 cup spinach (chopped)
1 cup bean sprouts
½ red capsicum, thinly sliced

To serve:
Fresh coriander
Lime wedges
Chilli flakes (optional)

Instructions:

1.Cook the rice noodles according to packet instructions. Drain and set aside.
2.Heat oil in a pot over medium heat. Add curry paste, ginger, and garlic. Cook for 1-2 minutes until fragrant.
3.Pour in coconut milk and stock. Stir well and bring to a gentle simmer.
4.Add fish sauce and lime juice. Taste and adjust if needed.
5.Add prawns and simmer for 3-4 minutes, until just cooked through.
6.Add spinach, capsicum, and bean sprouts. Let them soften slightly while keeping a little crunch.
7.Divide noodles between two bowls. Ladle over the laksa and prawns.
8.Top with fresh coriander, a squeeze of lime, and chilli flakes if you like a little heat.

Per Serve: Calories: 400, Protein: 30g, carbs 32g : , Fat 11g : 15g, Fibre: