Curry Laksa (Adapted from

Serves 4


3 fresh salmon or ocean trout fillets, skin off – cut into large cubes

8-10 prawns

200g of rice stick noodles

2 tsp peanut oil

1/2 cup of laksa paste

1 litre chicken stock

270ml coconut milk

1 stem of lemongrass, use pale section only and bruise slightly

1 bunch of bok or pan choy quartered

1 tablespoon of lime juice

150 gms beand sprouts

1/2 cup of vietnamese mint leaves

Fresh chilli and lime wedges to serve


Place noodles in a bowl and cover with boiling water , set aside for 5 minutes. Separate noodles with fork and drain.


Heat oil in wok, over medium heat. Add Laksa paste and cook, stirring, for 3 minutes or until aromatic. Add the stock, coconut milk and lemongrass. Stir to combine. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes.


Add the salmon to the stock mixture and simmer for 3 minutes or until the salmon is pink in the middle. Add bok/pak choy in the final 3 minutes of cooking. Stir the lime juice and remove the lemongrass.


Divide the noodles and bean sprouts among the serving bowls. Pour over the coconut milk mixture and sprinkle the mint. Serve your Curry Laksa immediately with a little chilli and some lime wedges.


JC x



You’ll also like:

Recipes: Winter Warmers

Home Chefs #5: Curried Carrot and Lentil Soup

Recipe: Chicken Pho’