• 1 red onion
  • 1 clove of garlic
  • 3 cm fresh ginger
  • 3 Sweet Pointed Peppers: yellow, orange and red
  • 75 ml Laksa curry paste
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
  • 400 ml coconut milk
  • 200 - 300 ml vegetable or chicken stock
  • 100 grams of cooked noodles
  • 250 grams raw peeled prawns
  • Oil for frying
  • Fresh coriander for garnish
  • salt

This Malaysian noodle soup with shrimp and Sweet Pointed Peppers is definitely a must-try! Sweet pointed peppers are an essential part of this dish as they adds a nice sweetness. Don't forget to add some fresh shrimp, cooked noodles and of course some delicous and healthy vegetables to make this noodle soup the star of the table.

Total votes: 53


  • Chop the red onion. Slice or crush the clove of garlic. Peel and finely grate the ginger. Remove the seeds from the peppers and cut the flesh into rings.
  • Heat oil in a pan and fry the red onion in it until brown and slightly crispy. Remove from the pan with a slotted spoon, place in a bowl and sprinkle with some salt.
  • If necessary, add some extra oil to the pan and fry the garlic and ginger in it. Then add the Laksa paste, brown sugar and lemon juice and stir well.
  • Then add the coconut milk, stock and pointed peppers. Bring to the boil, then turn down the heat. Let simmer for a few minutes until the peppers soften a little.
  • Finally, add the prawns and noodles and simmer for a few more minutes until the prawns are pink and cooked.
  • Before serving, garnish the soup with fresh coriander.

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