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Prawn Thai Curry Laksa recipe served on a plate, by Pekin the Chef

Jun 04 2026

Restaurants›Moxies - Victoria›Prawn Thai Curry Laksa Recipe

Prawn Thai Curry Laksa Recipe

Inspired by Moxies - Victoria

Time45m

Serves4

Grilled prawns, creamy coconut broth, mushrooms, rice noodles, fresh vegetables & sprouts

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Ingredients

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Prawn Marinade

1 1/8 lb (500 grams) Prawns (large, deveined)

2 tsp Garlic (minced)

1 tsp Ginger (grated)

2 tbs ReaLime juice

1 tbs Fish sauce

1 tsp Chili powder

Curry Broth

1 2/3 cup (400 ml) Coconut milk

2 1/8 cup (500 ml) Chicken or vegetable broth

2 tbs Red curry paste

7.05 oz (200 grams) Mushrooms (sliced)

1 tbs Aged soy sauce

1 tsp sugar

Noodles and Vegetables

7.05 oz (200 grams) Rice noodles

3 1/2 oz (100 grams) Bean sprouts

1 bunch Fresh coriander (for garnish)

1 to taste Lime wedges (for serving)

3 1/2 oz (100 grams) Sliced bell peppers (mixed colors)

2 stalks Spring onions (sliced)

Method

Marinating the Prawns

Prepare the Marinade

In a bowl, combine garlic, ginger, lime juice, fish sauce, and chili powder. Add the prawns, toss to coat, and let marinate for at least 15 minutes.

Making the Curry Broth

Cook the Broth

In a large pot, combine coconut milk, chicken or vegetable broth, and red curry paste. Bring to a simmer over medium heat.

Add Mushrooms

Add sliced mushrooms, soy sauce, and sugar to the pot. Let simmer for 10 minutes until mushrooms are tender.

Cooking the Noodles and Prawns

Prepare the Noodles

While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.

Grill the Prawns

In a grill pan or on a BBQ, grill the marinated prawns for about 2-3 minutes on each side until they are cooked through and slightly charred.

Assembly

Combine and Serve

In bowls, place a portion of rice noodles, ladle the hot curry broth with mushrooms over the noodles, and top with grilled prawns, bean sprouts, sliced bell peppers, and spring onions. Garnish with fresh coriander and lime wedges. Serve immediately.