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Prawn Mushroom Laksa Noodles

Southeast Asia dish, Prawn Mushroom Laksa Noodles, served with coconut milk broth, prawns, and vegetables.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Vegetable oil | Salt | Black pepper | Chopping board | Knife | Cooking pan | Wooden spoon | Cooking pot | Strainer

Cooking Instructions


Step 5 : Final Touches

Return the mushrooms to the pan with prawns, stir in Thai curry paste, lime juice, fish sauce, and sugar. Add 3/4 of the bean sprouts and simmer for 3-6 minutes. Season with salt and black pepper to taste.

100 g Shimeji Mushroom
100 g Button Mushroom
10 g Spring Onion
85 g Lime
5 g Coriander Leaves
300 g Shrimp
600 g Coconut Milk
500 ml Home Made Vegetable Stock
30 g Red Thai Curry Paste
100 g Beansprouts
65 g Fish Sauce
2 g White Sugar
180 g Rice Noodle


Nuts, Dairy, Gluten, Fish

Step 1 : Prep the Ingredients

Trim and shred shimeji mushrooms; thinly slice button mushrooms and spring onions; halve and juice the lime; finely chop the coriander.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Prawn

In the same pan, add another drizzle of oil and cook the prawns for 2-3 minutes. Add coconut milk and vegetable stock, bring to a boil, then simmer on medium heat for 5-8 minutes.

Step 2 : Cook the Mushrooms

In a pan over medium-high heat, warm a drizzle of oil. Cook shimeji and button mushrooms for 2-4 minutes, then remove and set aside.

Step 4 : Cook the Noodles

Meanwhile, boil water in a pot, cook the rice noodles for 4-6 minutes, then drain and rinse under cold water to stop cooking. Toss the noodles lightly with a bit of oil to prevent sticking.

Step 6 : Serve and Enjoy!

Divide the noodles between bowls, ladle the soup over them, and garnish with the remaining bean sprouts, chopped coriander, and spring onions.


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