Laksa (Malaysian coconut curry)

If you are a fan of feeling warm and spicy delectables then Curry Laksa is definitely worth trying. Originating from Malaysia this fragrant and complex coconut curry broth is piled high with crunchy beansprouts, served with rice vermicelli, tofu puffs, prawns and fish balls. We've added curry leaves to this for that extra in-depth flavour. This is definitely one of our favourite go-tos for dinner

Serves 4
Gluten-free recipe - rice vermicelli


  • 400g rice vermicelli (or Earth Fresh noodles*)
  • 200g laksa paste (Tean's Gourmet or Yeo's is our go-to)
  • 200ml coconut milk
  • 10 curry leaves
  • 5 tofu puffs (halved)
  • 12 fish balls
  • 100g beansprouts
  • 12-20 raw prawns (deveined and shelled)
  • Some coriander to garnish

What to do:

  1. Soak the vermicelli in warm water for 10 minutes. Drain then set aside
  2. Pour 1500ml of boiling water into a pot and add the laska paste, coconut milk, curry leaves and tofu puffs then reduce to a simmering heat
  3. Add the prawns and fish balls and cook for about 3 minutes
  4. Add the beansprouts and vermicelli to the pot for 2 minutes. Drain then set aside
  5. Divide the vermicelli, egg halves, fish balls, tofu puffs, prawns, beansprouts into 4 bowls
  6. Cover with broth
  7. Garnish with coriander and enjoy

*Earth Fresh noodles are found in our chilled section. They're scrumptious and will fill up even the hungriest of heathens. But they're not gluten-free FYI
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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