Prawn Kare Lomen (Copycat Recipe) (2024)

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Updated: Jun 22nd 2021 • Published: Mar 14th 2016 • 22 Comments

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4.78 from 22 votes

Spiced prawns, a rich spicy coconut broth, ramen noodles, fresh beansprouts and shredded cucumber.

This Prawn Kare Lomen is amazing! Packed withfresh flavours, itis definitely a dinnertime treat! A greatwagamama 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 havediscontinued this and removed it from the menu. So if Prawn Kare Lomen was yourWagamama 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 inNottingham. 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 myfavourite 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 thecurry 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

Claire | Sprinkle and Sprouts

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!

4.78 from 22 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Japanese

Servings 4

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)
See Also
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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.

Tried this recipe?Let us know how it was!

Nutrition is per serving

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Reader Interactions

Comments

TINKERBELL says
November 07, 2020 at 10:07 pm

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!!!!
Reply
Elie says
July 02, 2020 at 9:40 pm

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
Reply
- Claire McEwen says
  September 21, 2020 at 12:29 pm
  
  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
  Reply
Su says
May 30, 2019 at 2:15 am

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
Reply
See Also
Japanese Curry Recipe カレ-ライス
- Claire McEwen says
  May 30, 2019 at 6:42 am
  
  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
  Reply
Devon Docherty says
May 03, 2018 at 12:04 am

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!
Reply
- Claire McEwen says
  May 04, 2018 at 7:30 am
  
  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!
  Reply
Jessica says
March 27, 2018 at 8:34 am

The heavenly smell this recipe creates is only second to how it tastes. Bravo!
Reply
- Claire McEwen says
  March 27, 2018 at 9:33 am
  
  Thank you Jessica, so happy you loved it 😀
  Reply
Cathy says
March 27, 2018 at 7:56 am

Delicious and thank you for the detailed instructions and gorgeous pictures!
Reply
- Claire McEwen says
  March 27, 2018 at 9:47 am
  
  You are welcome Cathy. So happy you enjoyed it. It is a fortnightly staple for me 😀
  Reply
Deanna says
March 27, 2018 at 7:36 am

I am a shrimp/ prawn fanatic! This looks so yummy! I could eat this up in minutes!
Reply
- Claire McEwen says
  April 13, 2018 at 8:56 pm
  
  It definitely doesn't last long in our house Deanna 😉
  Reply
RJWin says
December 03, 2017 at 8:49 pm

Exactly like Wagamamas. Great dish that’s fresh, delicious and healthy. And it’s not hard to make. Thanks.
Reply
- Claire McEwen says
  December 05, 2017 at 7:02 pm
  
  I am so happy you enjoyed it 😀
  Reply
Kelsey Booy says
June 24, 2017 at 1:04 am

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!
Reply
- Claire McEwen says
  June 25, 2017 at 8:12 am
  
  YEAH!!!!! This has made my day.
  I am sorry they discontinued it!!! But so happy you found my recipe and loved it. 😀
  Reply
Ying says
September 18, 2016 at 10:56 am

I have eaten the Kare Lomen in wagamamas but never thought of making it at home.
Will be trying this soon 🙂
Reply
- Claire McEwen says
  September 18, 2016 at 3:48 pm
  
  It is one of my favourite dishes at wagamamas, not sure if this is authentic but it tastes soooo good!
  Reply
Dorothy Dunton says
March 31, 2016 at 1:57 am

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!
Reply
- Claire McEwen says
  March 31, 2016 at 12:04 pm
  
  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.
  Reply
  - Dorothy Dunton says
    April 01, 2016 at 6:13 am
    
    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! 🙂
    Reply

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