Coconut Lemongrass Prawn Noodle
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Southeast Asian
Author:
Big Asia
A creamy coconut and lemongrass prawn noodle bowl delivers bright, tropical flavours that feel right at home in Far North Queensland. Inspired by Southeast Asian coastal cooking, juicy prawns are lightly simmered in coconut milk with fragrant lemongrass, ginger and garlic, then tossed through soft rice noodles. Sweet ripe mango adds a fresh pop of contrast, while lime and herbs keep everything light and balanced. This is comforting without being heavy, perfect for humid nights, rainy days and easy sharing around the table.
Ingredients
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250 g rice noodles (wide or vermicelli)
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300 g prawns, peeled & deveined
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1 tbsp coconut oil
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2 garlic cloves, minced
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1 small thumb ginger, thinly sliced
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1 lemongrass stalk, finely minced (white part only)
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200 ml coconut milk
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1 tbsp fish sauce
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1 tbsp sweet chilli sauce
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1 tsp lime zest + juice from 1 lime
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1 small fresh mango, peeled & sliced
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1 small red chilli, thinly sliced (optional)
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½ cucumber, thin ribbons or coins
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Fresh coriander & mint leaves
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1 tbsp toasted sesame seeds
Directions
Prep noodles
Soak or boil rice noodles according to packet instructions until just tender, then drain and rinse under cold water to stop cooking.
Sizzle the aromatics
Heat coconut oil in a big pan or wok over medium heat. Add garlic, ginger and lemongrass and stir for ~30–45 sec until fragrant but not burnt.
Cook prawns
Toss in prawns and flash cook for 2–3 min until they turn pink and slightly curled.
Make the sauce
Pour in coconut milk, fish sauce and sweet chilli sauce. Add lime zest and half the juice. Let simmer for ~2 min so flavours meld and sauce thickens a little.
Combine & season
Add drained noodles into the pan, tossing gently so they soak up that creamy sauce. Taste and add more fish sauce or lime juice if needed.
Fresh & cool finish
Turn off heat and fold through mango slices, cucumber and chilli (if using). Sprinkle over coriander, mint and sesame seeds.
Recipe Note
Pair with iced lemongrass tea or cold guava juice for a proper tropical vibe.
Wrap leftover prawns, mango and herbs in rice paper with some noodles for fresh summer rolls.