top of page

Spicy Laksa 



For 4 servings

  • 4 garlic cloves, minced

  • 1.5 tbsp fresh ginger, grated 

  • 2 tbsp thai red curry paste 

  • 1 large sweet potato, diced

  • 400g snow peas

  • 4 cups vegetable broth

  • 1 can light coconut milk 

  • 2 tbsp soy sauce 

  • juice from 1 lime 

  • 1-2 tsp cane sugar (or maple syrup) (optional)

  • Approx. 1 packet rice noodles 

  • Optional Garnishes: thinly sliced red onion, chopped coriander and chopped spring onion


  1. In a large pot, heat 1 tbsp of oil and then saute garlic, ginger and red curry paste for 1 minute (until fragrant). 

  2. Add the vegetable stock along with the chopped sweet potato. Bring to a boil and then simmer until the sweet potato are just soft (don't over cook). 

  3. Add the snow peas and softly boil for 3 minutes (until peas are bright green and cooked). 

  4. Meanwhile, in another pot bring the water to boil and cook the rice noodles to packet instructions - then drain and leave a side. You can add a little but of oil (sesame oil is great but not necessary) to prevent them from sticking. 

  5. Once the beans are cooked reduce the heat and add the coconut milk, soy sauce, lime juice and sugar and cook on medium heat for 2-3 minutes and then turn off the heat. 

  6. To serve, place the rice noodles in the bottom of the bowl, ladle the vegetables and broth over the noodles and add your optional toppings!

bottom of page