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!
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.
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!
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.
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 😉
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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Prawn Kare Lomen
Ingredients
- 2 tablespoon Thai Red Curry Paste
- 1 garlic clove
- 1 teaspoon turmeric
- 2 teaspoon curry powder
- 2 cups fish or vegetable stock
- 1 can of coconut milk (400g/13oz)
- ½ a cucumber
- 16 raw tail on prawns
- 1 tablespoon butter
- 2 teaspoon garam masala powder
- pinch of salt
- pinch of white pepper
- 9 oz dried ramen/somen noodles
- two handfuls of beansprouts
- 1 lime
- a bunch of fresh coriander
Instructions
- Place the curry paste into a cold deep sided frying pan (Or sauté pan)
- Turn the heat to low and gently heat the paste.
- Crush in the garlic into the paste.
- Stir in the turmeric and curry powder then add the stock, coconut milk and bring to a simmer.
- Place on a very low heat whilst you prepare the rest of the dish.
- Use a mandoline/julienne peeler or a sharp knife to cut the cumber into matchsticks.
- De-vien the prawns.
- Place a frying pan over a medium heat, add the butter and garam masala.
- Then toss the prawns in the mixture and cook for 2-3 minutes until just cooked.
- Remove from the heat and season with salt and white pepper.
- Place the noodles into the coconut broth and cook as per the packet.
- Divide the noodles and soup between 4 bowls.
- Then top each bowl with some beansprouts, shredded cucumber and spiced prawns.
- Serve with lime wedges and plenty of fresh coriander.
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TINKERBELL says
MMMMMMMyGOD.
I had prawns and I never know what to do with them. I didnt have the Thai paste but i haf some powder from tom yum mix and just used what I had.
I use choakoa coconut milk and found it set quickly so wasn't as brothy. What is the key to making it stay watery without it becoming as rich. Nevertheless it was sooo delicious and a change from the only other thing i cook okay ;spagetti bolognese.
So yummy have subscribed!!!!
Elie says
I am on my knees in gratitude for this recipe. I have been sulking for about 2 years ever since those so and sos at Wagamama removed this culinary heaven from their menus. I've tried various recipes (including their own) to recreate it and always been dissapointed. But this! This is the real deal. You are a gastranomic angel. Thank you
Claire McEwen says
Elie, your comment made me smile so much!
I too was devastated when they took the Kare Lomen off the menu....it was so good! (and worth the many t-shirts I ruined with yellow stains from that heavenly broth!!!)
I am so pleased you enjoyed the recipe!! I tried their version as well and it never quite hit the mark for me, so I am SUPER PLEASED that you think this recipe is good, as for me it was the perfect taste, but I was working from memory!
Thank you so much.
And enjoy your Kare Lomen for years to come 🙂
Cx
Su says
Thank you for a great recipe, it’s virtually identical to the Wagamama one (which is still off the menu as at time of writing)!! Very grateful x
Claire McEwen says
Hi Su, thank you so much for coming back to comment. I am super excited that you loved this kare lomen and can still get the wagamamas fix.
I wish they would bring it back, it was a favorite...but at least we can make it at home 😉 Cx
Devon Docherty says
I was devastated when Wagamama decided to take Kare Lomen off their menu, so I decided to try and make my own. I use this recipe ALL the time and it’s nothing shy of delicious perfection. Thanks so much!
Claire McEwen says
Thank you so much for coming back to comment 😀
When I heard it had been taken off the menu I was shocked it was one of my favs!!!
So happy you enjoyed it!
Jessica says
The heavenly smell this recipe creates is only second to how it tastes. Bravo!
Claire McEwen says
Thank you Jessica, so happy you loved it 😀
Cathy says
Delicious and thank you for the detailed instructions and gorgeous pictures!
Claire McEwen says
You are welcome Cathy. So happy you enjoyed it. It is a fortnightly staple for me 😀
Deanna says
I am a shrimp/ prawn fanatic! This looks so yummy! I could eat this up in minutes!
Claire McEwen says
It definitely doesn't last long in our house Deanna 😉
RJWin says
Exactly like Wagamamas. Great dish that’s fresh, delicious and healthy. And it’s not hard to make. Thanks.
Claire McEwen says
I am so happy you enjoyed it 😀
Kelsey Booy says
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!
Claire McEwen says
YEAH!!!!! This has made my day.
I am sorry they discontinued it!!! But so happy you found my recipe and loved it. 😀
Ying says
I have eaten the Kare Lomen in wagamamas but never thought of making it at home.
Will be trying this soon 🙂
Claire McEwen says
It is one of my favourite dishes at wagamamas, not sure if this is authentic but it tastes soooo good!
Dorothy Dunton says
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!
Claire McEwen says
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 says
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! 🙂