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Prawn Kare Lomen (Copycat Recipe)

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious Kare Lomen. The slurping is mandatory as it makes it taste better!
Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. This Prawn Kare Lomen is amazing! Packed with fresh flavours, it is definitely a dinnertime treat! A great wagamama copycat recipe that you can easily make at home, especially now it has been removed from their menu!

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious Kare Lomen. The slurping is mandatory as it makes it taste better!

This Prawn Kare Lomen is another favourite recipe that I made again a week ago and thought “I must pull this up on the blog” So I am re-publishing to get it back onto the first page. I am sure you will love it! I have also heard from a reader that Wagamama have discontinued this and removed it from the menu. So if Prawn Kare Lomen was your Wagamama staple, then try this homemade version!

MARCH 2016:
This is a copy cat recipe. Years ago, pre-kids, pre-australia and pre-responsibilities (and pre bear hugs and giggles with my two favourite boys!) I lived in a city apartment in Nottingham. It was a beautiful old building with views over Nottingham Park. We were on the top floor and there was no lift, so by the time you got to home you were pretty shattered!!! Which has nothing to do with the story at all 😉 but I thought I’d share.

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

Whilst we were living in Nottingham a Wagamamas opened in the city. It was one of my favourite last minute “Oh let’s go out for dinner” restaurants. I have pretty much tried everything on their menu!!! I loved their big noodle bowls, steamed edamame and duck gyros. Ooooh and the katsu curry! AND the Yaki Udon, in fact everything I tried I loved!

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

But Prawn Kare Lomen was one of my favourites, although I always had to make sure I wasn’t wearing a white top!!! Yellow splatters were a given when I ate kare lomen. It is a coconut based soup with a wonderful curry flavour. A great mixture of flavours that takes a little bit of so many of the curry dishes I love. I have never seen it on any other menu, so really not sure how authentically Japanese it is! But I can tell you it is delicious.

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

In wagamamas you could have the kare lomen with prawns or chicken. Both are good, but I share an awful lot of chicken dishes so I thought today I would make it with prawns. It is also delicious topped with roasted pumpkin if you are serving vegetarians.

I use my thai curry paste as a basis for this dish, I am certain that isn’t how they do it in the restaurant but it works for me and as I always have it in the fridge it makes this a pretty quick dinner. The garlic, ginger, chilli and lemongrass are all ready to go in easy spoonful format 😉

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better! Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!

Enjoy x


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5 from 1 vote
Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious Kare Lomen. The slurping is mandatory as it makes it taste better!
Print
Prawn Kare Lomen
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber. Grab some bowls, fill them and slurp up this delicious soup. The slurping is mandatory as it makes it taste better!
Servings: 4
Author: Claire | Sprinkles and Sprouts
Ingredients
  • 2 tbsp Thai Red Curry Paste
  • 1 garlic clove
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 500 ml (2 cups) fish or vegetable stock
  • 1 can of coconut milk (400g/13oz)
  • 1/2 a cucumber
  • 16 raw tail on prawns
  • knob of butter
  • 2 tsp garam masala powder
  • pinch of salt
  • pinch of white pepper
  • 250 g dried ramen/somen noodles
  • two handfuls of beansprouts
  • 1 lime
  • a bunch of fresh coriander
Instructions
  1. Place the curry paste into a cold deep sided frying pan (Or sauté pan)
  2. Turn the heat to low and gently heat the paste.
  3. Crush in the garlic into the paste.
  4. Stir in the tumeric and curry powder then add the stock, coconut milk and bring to a simmer.
  5. Place on a very low heat whilst you prepare the rest of the dish.
  6. Use a mandoline/julienne peeler or a sharp knife to cut the cumber into matchsticks.
  7. De-vien the prawns.
  8. Place a frying pan over a medium heat, add the butter and garam masala.
  9. Then toss the prawns in the mixture and cook for 2-3 minutes until just cooked.
  10. Remove from the heat and season with salt and white pepper.
  11. Place the noodles into the coconut broth and cook as per the packet.
  12. Divide the noodles and soup between 4 bowls.
  13. Then top each bowl with some beansprouts, shredded cucumber and spiced prawns.
  14. Serve with lime wedges and plenty of fresh coriander.

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    • Kelsey Booy
    • June 24, 2017
    Reply

    I just used your recipe after Wagamamas discontinued Kare Lomen from our local menu. I can safely say it was DELICIOUS. Ever so slightly different but barely noticeable because it was so good. Thank you so much for sharing because I can now continue to enjoy my favourite take away dish at home!

    1. Reply

      YEAH!!!!! This has made my day.
      I am sorry they discontinued it!!! But so happy you found my recipe and loved it. 😀

    • Ying
    • September 18, 2016
    Reply

    I have eaten the Kare Lomen in wagamamas but never thought of making it at home.
    Will be trying this soon 🙂

    1. Reply

      It is one of my favourite dishes at wagamamas, not sure if this is authentic but it tastes soooo good!

  1. Pingback: 13 Asian Curries To Rev Your Spice Addiction | Wandercooks

    • Dorothy Dunton
    • March 31, 2016
    Reply

    Hi Claire! I can almost smell this dish looking at your photos! When I was young we never had any seafood or spicy food – my Mom was a horrible cook and my Dad didn’t really like anything but beef! The very reason I taught myself how to cook and to experiment in the kitchen so I could have a wide variety of actually good food!

    1. Reply

      Thank you Dorothy, I hope you try it and love it 🙂
      It is a bit of a slurpy messy dish, but it is worth it!

      I think being able to cook is one of the greatest gifts we can give ourselves.

      I am currently working on a project to open a cook school on our land, I am still in the early stages of business plans and logistics, but I cannot wait for it all to happen.

        • Dorothy Dunton
        • April 1, 2016
        Reply

        Hi Claire! That is so exciting!! If I were a few decades younger that is what I would like to do as opposed to being a chef – that is grueling! The thought of passing of recipes and cooking tips makes me happy! To me that is a gift from the heart! 🙂

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