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

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.

Prepare the Marinade

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

Cook the Broth

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

Add Mushrooms

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

Prepare the Noodles

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.

Grill the Prawns

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.

Combine and Serve

Prawns (large, deveined)

Garlic (minced)

Ginger (grated)

prawn thai curry laksa

Recipe information

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