Chili Prawn Laksa from Wok Box features tender prawns simmered in a spicy coconut curry broth, infused with fragrant lemongrass, chili, and kaffir lime leaves, served over rice noodles topped with fresh bean sprouts and cilantro for a vibrant and flavorful meal.
Equipments
- Wok
- Saucepan
- Chef’s knife
- Cutting board
- Ladle
- Tongs
- Mixing bowl
- Fine mesh strainer
- Measuring spoons
- Measuring cups
- Soup bowls
- Chopsticks or forks
Ingredients
- 1 lb (450g) large prawns, peeled and deveined
- 8 oz (225g) rice noodles
- 2 cups (480ml) coconut milk
- 2 cups (480ml) chicken or vegetable broth
- 2 stalks lemongrass, smashed and sliced
- 4 kaffir lime leaves
- 3 tablespoons red curry paste
- 2 tablespoons chili paste or sambal oelek
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar or brown sugar
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons vegetable oil
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Salt, to taste
Fresh prawns should be peeled and deveined to ensure a clean texture and optimal flavor in your Chili Prawn Laksa. Using authentic ingredients like kaffir lime leaves, smashed lemongrass stalks, and quality red curry paste significantly enhances the broth's fragrance and spiciness. Maintain the balance of coconut milk and broth to achieve the perfect creamy consistency without overpowering the spices. Rice noodles need to be cooked just right, avoiding over-softening, so they hold well under the rich curry sauce. Your homemade Chili Prawn Laksa from Wok Box copycat menu will deliver vibrant and spicy notes reminiscent of the original dish when prepared with these considerations.
Instructions
- Soak rice noodles in warm water until softened, then drain.
- Prepare prawns by peeling and deveining.
- Smash and slice lemongrass; thinly slice onion; mince garlic and ginger.
- Heat oil in wok over medium heat.
- Sauté onion, garlic, ginger, and lemongrass until fragrant.
- Add red curry paste and chili paste; stir-fry for 1–2 minutes.
- Pour in coconut milk and chicken/vegetable broth.
- Add kaffir lime leaves, fish sauce, soy sauce, and sugar.
- Bring to a simmer and cook for 10 minutes.
- Strain broth to remove aromatics; return liquid to wok.
- Add prawns to simmering broth; cook until pink and just cooked through.
- Divide soaked rice noodles among soup bowls.
- Ladle broth and prawns over noodles.
- Top with bean sprouts and fresh cilantro.
- Serve with lime wedges.
Substitution
Chili Prawn Laksa from Wok Box features a rich and aromatic curry broth perfect for home cooking. You can substitute rice noodles with glass noodles or egg noodles depending on availability without compromising texture. If kaffir lime leaves are hard to find, lime zest or a splash of lime juice can provide a similar citrus aroma. Use vegetable broth in place of chicken broth for a vegetarian version while maintaining depth of flavor. Adjust the chili paste quantity to control spiciness according to your taste preferences.
Tips
Make sure to soak your rice noodles until just softened to prevent them from becoming mushy once added to the hot broth. When preparing the prawns, peeling and deveining them thoroughly enhances both texture and flavor in your laksa. Straining the broth after simmering removes the lemongrass, kaffir lime leaves, and other aromatics, resulting in a smooth and clean curry base. Remember to taste your broth before serving and adjust salt or lime to balance the rich coconut and spicy curry flavors to your liking.
Nutritions
Chili Prawn Laksa provides a rich source of protein from the 1 lb of large prawns, supporting muscle health and satiety. The coconut milk adds healthy fats, particularly medium-chain triglycerides (MCTs), which may boost energy and metabolism. Rice noodles offer easily digestible carbohydrates for quick energy replenishment, while fresh bean sprouts and cilantro contribute essential vitamins, antioxidants, and fiber. Your meal delivers a balanced combination of macronutrients and micronutrients, making it both nourishing and flavorful.
Storage
Store leftover Chili Prawn Laksa in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor. Separate the rice noodles and broth if possible, reheating the broth gently before combining to prevent the noodles from becoming mushy. Your meal will retain its vibrant taste best when reheated on the stovetop rather than in the microwave.
Variation or Alternatives
You can substitute large prawns with scallops or firm tofu for a different protein option while maintaining the dish's rich texture. Replace red curry paste with yellow curry paste to create a milder, sweeter flavor profile that complements coconut milk nicely. For a smoky depth, lightly char the lemongrass before adding it to the broth, enhancing the aromatic layers. Try adding a splash of tamarind paste in place of lime for a tangy contrast that balances the spicy heat.
Allergies
Chili Prawn Laksa contains shellfish from the prawns, which is a common allergen that can trigger reactions ranging from mild hives to severe anaphylaxis in sensitive individuals. The dish also includes soy sauce and fish sauce, both of which contain soy and fish allergens that may cause issues for people with allergies to these ingredients. If you have any known allergies to shellfish, soy, or fish, it's important to avoid this dish or ensure substitutes are used to maintain your safety.
Why this recipe?
The Chili Prawn Laksa from Wok Box restaurant captivates diners with its rich, spicy coconut broth and perfectly cooked prawns that deliver authentic Southeast Asian flavors. Its balanced heat and bold spices create a comforting yet exciting culinary experience, making it a standout choice on the menu. Trying to recreate this dish at home allows you to savor the complex layers of taste while customizing the spice level to your preference. Mastering this recipe offers a rewarding opportunity to enjoy restaurant-quality laksa anytime, showcasing your cooking skills and delighting your palate.