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Jackie's Curried Prawn Laksa with Vermicelli & Thai Basil

Servings 4



  • 1 broccoli cut into small florets
  • 1 tsp olive oil
  • 50 g laksa curry paste
  • 1 tsp mild curry powder
  • ½ tsp ground turmeric
  • ¼ tsp ground coriander
  • 200 ml light coconut milk
  • 2 cups chicken stock
  • 2 tsp fish sauce
  • 600 g prawns tails removed
  • 1 lemon


  • 2 carrots peeled into ribbons
  • 100 g vermicelli noodles
  • 1 tsp sesame oil

To serve

  • 1 telegraph cucumber peeled into ribbons
  • 1 bunch Thai basil leaves picked
  • pinch chilli flakes optional


  • Before you start
    Bring a large pot of hot salted tap water to a boil.
  • Prep& cook laksa
    Cut broccoli into florets. Heat oil in a large frypan on medium heat. Add laksa paste, mild curry powder, turmeric and coriander and cook for about 30 seconds, until fragrant.
  • Finish laksa
    Add coconut milk, stock and fish sauce to pan and bring to a simmer. Once simmering, add broccoli and simmer for1 minute. Add prawns and cook for a further 3-4 minutes, until prawns and broccoli are tender. Cut lemon in half and add the juice of one half to the laksa. Season to taste with salt. Keep warm.
  • Meanwhile, cook carrot & vermicelli
    Peel carrot into ribbons and remove string from vermicelli. Once water is boiling, add carrot and vermicelli to pot. Stir to ensure everything is submerged, then remove from heat and leave to steam with the lid on for about 5 minutes, until noodles and ribbons are tender. Drain well and toss with sesame oil.
  • Prep garnishes
    Peel cucumber into ribbons, separateThai basil leaves and cut second half of lemon into wedges.
  • Serve
    Noodles with laksa. Top with cucumber ribbons and Thai basil. Serve lemon on the side for squeezing and sprinkle over chilli flakes.