Steps
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes to release the flavours.
- Pour in the coconut milk, chicken or vegetable stock, soy sauce, fish sauce, and sugar. Bring to a simmer, stirring occasionally. Let the broth cook for 5-7 minutes.
- Add the prawns to the broth and cook for 3-4 minutes, or until they turn pink and are fully cooked.
- Stir in the lime juice, then taste and adjust seasoning with salt, pepper, or more sugar if needed.
- To serve, place the cooked rice noodles in bowls and ladle the prawn laksa over the top. Garnish with fresh coriander and sliced red chilli.
