Prawn Laksa with Bok Choy

Laksa is such a simple mid-week meal that is warming, and packed with flavour but is still fresh and light! It’s also super adaptable - we’ve used prawns but you can use tofu or chicken if you’d prefer, you can use red or green curry paste and easily swap out the bok-choy for broccolini.

Meal Prep


  • Fry off the curry paste, ginger and spices.
  • Add the stock and coconut milk and let simmer.
  • Cook the noodles.
  • Add the bok choy, prawns and seasonings. 
  • Serve up, garnish and enjoy!


  • The amount of curry paste you use will differ from brand to brand. Start with 1-2 tablespoons and you can always add more.
  • Our favourite store-bought curry pastes are from the brand Mae Ploy - they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.

  • Once you’ve cooked the noodles drain and then rinse under cold water - this stops the noodles from going gluggy.

This recipe serves four if you’re cooking for two simply halve the recipe. You can use the leftover coconut milk in porridge or smoothies or freeze it in ice cube trays to use next time.

  • 1 Tbsp coconut oil
  • 1-2 Tbsp green curry paste
  • 1 tsp ground turmeric
  • ½ cup coriander (finely chopped) 
  • 1 Tbsp ginger (grated)
  • 2 cups chicken stock or vegetable stock
  • 400ml coconut milk
  • 100g rice noodles
  • 250g bok choy
  • 400g prawns (defrosted)
  • 1 lime (juice)
  • 1 Tbsp fish sauce


  • ½ cup fresh coriander (roughly chopped)
  • ¼ cup cashews (roasted, roughly chopped)
  • 1 fresh chilli (finely sliced)
  1. In a large pot, heat the coconut oil over medium-high heat. Add the green curry paste, turmeric, ginger and coriander; stir until it becomes fragrant, about 2-3 minutes.
  1. Add the stock and coconut milk. Bring to the boil before turning it down to a gentle simmer. Pop the lid on and allow to simmer for 15-20 minutes.
  1. Cook the noodles as per packet instructions, once cooked, drain well and run under cold water before setting aside ready to be plated.
  1. Remove the lid and add the bok choy, prawns, lime juice and fish sauce. Allow to cook for 3-4 minutes until the prawns turn pink and the bok choy has cooked through.  
  2. Divide the cooked rice noodles among bowls, ladle over the soup and top with some coriander, cashews and chilli.


  • You can swap out the bok choy for broccolini or broccoli. 
  • Add mung bean sprouts.


  • For a vegetarian option swap out the prawns for our Crispy Tofu.
  • Swap out the chicken for prawns. If you’re using chicken slice 500g of chicken thighs and fry off in the curry paste for 3-4 minutes so it can brown, then follow recipe as you would.


  • You can use green or red curry paste or store-bought Laksa paste.

  • Swap out the cashews for peanuts. 
  • For a low-carb option, you can leave out the rice noodles and add some extra veggies.