Nutrition, Recipes

Nadia Lim’s Prawn Laksa

I love thai and asian based foods. They are full of so many types of flavours and always low in carbs and healthy for the mind, body and soul. Ayurveda believes that there are six flavours within foods; sweet, sour, pungent, astringent, bitter and salty. Each of the flavours provide different nutritional properties to the body and including all six flavours in one meals provides the perfect well balanced meal. We can also eat more or less of a flavour to allow our doshas or body types to get back into balance when health conditions arise.

Nadia Lim Prawn LaksaNadia Lim is one of my favourite chefs, not only did she used to be a diabetic dietitian so she understands the disease through and through, but she creates easy to cook meals that are full of flavour. She also includes are the nutritional information about each of her meals meaning I don’t have to count my carbohydrates for insulin injections. (Such a bonus!!)

Nadia Lim’s is one of my mum and mine favourite dishes. Its full of all 6 flavours making it a well balanced meal to keep our doshas happy and by omitting the vermicelli noodles like regular laksa’s, it is lower in carbohydrates. Mum and I have this dish most Friday’s when dads down at the pub. (He gets toasted sandwiches when he gets home haha)

Nadia Lim’s Prawn Laksa


1tbsp of olive oil

1/4 cup of laksa paste (can make your own or buy a good quality no MSG paste from the supermarket)

1 x 400g can of coconut milk

3/4 cup of canned crushed tomatoes/2-3 chopped tomatoes

4 cups of stock

500g of prawns

200g of green beans

salt/soy sauce to taste

To serve:

4 small handfuls of mung bean sprouts

2-3 finely sliced spring onions

1 large carrot chopped into matchsticks or spiraled

1 large chilli finely slices (optional)

1/2 cup of chopped coriander

1 lime cut into wedges


  1. Heat oil in a medium sized pan on a medium heat. Add the Alaska pasta along with a few tbsp of the coconut milk until very fragrant. (2-3 minutes). Add remaining coconut milk and stock and bring to a gentle boil
  2. Add prawns and beans to the laksa broth and continue to simmer for 2 minutes until prawns are cooked through. Season broth to taste with salt or soy sauce. (I always choose himalayan pink salt)
  3. To serve, ladle the hot laksa into serving bowls. Top with bean sprouts, spring onions, carrot, chilli, coriander and a wedge of lime.

Note: Mum and I add all sorts to our laksa, basically anything that is left in the fridge at the end of the week especially adding spinach, mushrooms chopped into quarters, finely slices capsicum and courgetti.





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