Lemongrass Coconut Seafood Noodle Bowl

Big Asia

Servings

4

Prep Time

20 minutes

Calories

578

Cuisine

Asian

Easter meals often highlight seafood instead of meat, symbolising renewal and celebration. This dish keeps things light and vibrant, with fragrant lemongrass, coconut milk and fresh herbs surrounding prawns and fish. The flavours are inspired by Southeast Asian coastal cooking, where seafood is the star and aromatic broths bring everything together. (Beyond Sweet and Savory)

Lemongrass Coconut Seafood Noodle Bowl

Ingredients

  • 300 g raw prawns, peeled

  • 300 g firm white fish (barramundi, snapper or basa), cut into chunks

  • 400 ml coconut milk

  • 2 cups seafood or chicken stock

  • 2 stalks lemongrass, smashed

  • 3 kaffir lime leaves (optional but amazing)

  • 3 cloves garlic, minced

  • 1 thumb ginger, sliced

  • 1 tbsp fish sauce

  • 1 tbsp soy sauce

  • 1 tsp palm sugar or brown sugar

  • Juice of 1 lime

  • 200 g rice noodles

  • 1 cup bean sprouts

  • 1 small carrot, julienned

  • 1 cup bok choy or Asian greens

  • Fresh coriander

  • Thai basil

  • Sliced red chilli

  • Fried shallots

  • Lime wedges

Directions

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    1. Cook rice noodles according to packet instructions. Drain and rinse with cool water to stop them sticking.

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    1. In a large pot, heat a little oil over medium heat.

    2. Add garlic, ginger and lemongrass. Cook for 1 minute until fragrant.

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    1. Pour in coconut milk and stock.

    2. Add lime leaves, fish sauce, soy sauce and sugar.

    3. Simmer gently for about 5 minutes so the flavours infuse.

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    1. Add fish pieces first and simmer for 2 minutes.
    2. Add prawns and cook another 2–3 minutes until pink.

    3. Add mussels or clams if using and cook until they open.

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    1. Add noodles, bean sprouts, carrot and greens.

    2. Squeeze in lime juice and stir gently.