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Lentil Turmeric Spaghetti and Coconut Lemongrass Prawns

Lentil Turmeric Spaghetti and Coconut Lemongrass Prawns - Gluten Free Spaghetti with a delicious Coconut and Lemongrass sauce and juicy prawns.

Course Lunch
Cuisine Thai
Prep Time 2 minutes
Cook Time 11 minutes
Total Time 13 minutes
Servings 2


Lemongrass and Coconut Base

  • 1 Shallot thinly slices
  • 3 Garlic Cloves crushed
  • 1/2 inch Ginger crushed
  • Pinch Red Chilli Flakes
  • 150 grams Lemongrass Paste
  • 1/2 tsp Salt
  • 400 gram tin Coconut Milk
  • 250 ml Veg Stock
  • 1/2 tsp Turmeric Powder
  • 1 tsp Soy Sauce
  • 8 - 10 Prawns Deveined and shell removed

Lentil Noodles

  • 450 grams Lentil Noodles Use any noodles of your choice


  • 1 tbsp Sesame Seeds
  • Squeeze Lime Juice


  1. Heat a little oil in a large pan on medium heat and add shallots. Cook for 1-2 minutes, until softened. Stir in the garlic, ginger and chilli and cook for a further minute. Add lemongrass paste and salt and cook a further 1 minute, stirring, until fragrant. Pour in the coconut milk, stock, turmeric and soy sauce, then bring to a gentle simmer. Add the prawns and simmer for about 5 - 7 minutes, until the prawns are cooked and the sauce is slightly reduced.

  2. Cook noodles according to pack instructions and stir into the sauce. 

  3. Divide the noodles between 2 bowls and add the prawn mix over the top. Squeeze over a little lime and sprinkle over some sesame seeds.