Laksa is such a simple mid-week meal that is warming, but is still fresh and light! It’s also super adaptable – we’ve used prawns but you can use tofu or chicken if you’d prefer, you can use red or green curry paste and easily swap out the bok-choy for broccolini.
This Week
2 Dec - 8 Dec
Meal Prep Guide
This is such a simple meal that it doesn’t require any meal prep.
Tips
Tips
- The amount of curry paste you use will differ from brand to brand. Start with 1-2 tablespoons and you can always add more.
- Our favourite store-bought curry pastes are from the brand Mae Ploy – they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
- Once you’ve cooked the noodles drain and then rinse under cold water – this stops the noodles from going gluggy.
Shortcuts
Vegetables
- You can swap out the bok choy for broccolini or broccoli.
- Add mung bean sprouts.
Protein
- For a vegetarian option, swap out the prawns for our Crispy Tofu.
- Swap out the prawns for chicken. Slice 500g of chicken thighs and fry off in the curry paste for 3-4 minutes so it can brown, then follow the recipe as you would.
Other
- You can use green or red curry paste or store-bought Laksa paste.
- For a lighter option, you can leave out the rice noodles and add some extra veggies.
Ingredients
Laksa
- 1 Tbsp coconut oil
- 2 Tbsp green curry paste
- 1 tsp ground turmeric
- ½ cup coriander (finely chopped)
- 1 Tbsp ginger (grated)
- 3 cups chicken stock or vegetable stock
- 400ml coconut cream
- 100g rice noodles
- 250g bok choy
- 400g prawns (defrosted)
- 1 lime (juice)
- 1 Tbsp fish sauce
Garnish
- ½ cup fresh coriander (roughly chopped)
- ¼ cup cashews (roasted, roughly chopped)
- 1 fresh chilli (finely sliced)
Method
- In a large pot, heat the coconut oil over medium-high heat. Add the green curry paste, turmeric, ginger and coriander; stir until fragrant, about 2-3 minutes.
- Add the stock and coconut milk; bring to the boil before turning it down to a gentle simmer. Pop the lid on and allow to simmer for 15-20 minutes.
- Cook the noodles as per packet instructions, once cooked, drain well and run under cold water; set aside ready to be plated.
- Remove the lid and add the bok choy, prawns, lime juice and fish sauce. Allow to cook for 3-4 minutes until the prawns turn pink and the bok choy has cooked through.
- Divide the cooked rice noodles among bowls, ladle over the soup and top with some coriander, cashews and chilli.
Variations
Vegetables
- You can swap out the bok choy for broccolini or broccoli.
- Add mung bean sprouts.
Protein
- For a vegetarian option, swap out the prawns for our Crispy Tofu.
- Swap out the prawns for chicken. Slice 500g of chicken thighs and fry off in the curry paste for 3-4 minutes so it can brown, then follow the recipe as you would.
Other
- You can use green or red curry paste or store-bought Laksa paste.
- For a lighter option, you can leave out the rice noodles and add some extra veggies.
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