Malaysian Laksa

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 servings
Calories: 350kcal


  • Juice of a lime
  • 10 g lemon grass paste (can use lemon grass stalks if using a food processor)
  • 2 finely chopped red chilis
  • 2 cloves grated garlic
  • 1 thumb sized piece of grated ginger
  • 1 bunch freshly chopped coriander
  • 10-20 g turmeric powder
  • 120 g flat rice noodles (dry weight) (or any noodle)
  • 300 g broccoli
  • 400 mls light coconut milk
  • 600 ml veg stock
  • 100 g beansprouts
  • 100 g grated carrot
  • 10 g sesame seeds (optional)


  • Add the chili, garlic, ginger, lemongrass, coriander, turmeric and lime juice a to a food processor and blitz into a smooth paste. If you don't have a food processor, just finely chop all these ingredients and pound with a pestle and mortar.
  • Heat a large pot on a medium heat and spray well with 1 kcal spray.
  • Add the paste to the pan and cook for about 1 minute stirring it around so it doesn't burn.
  • Add the stock and coconut milk, and bring to a simmer on a medium heat while you get everything else ready. (You can add diced chicken breasts here to poach if you want to add chicken to the dish to bump up the protein content).
  • Meanwhile, cook the noodles according to packet instructions.
  • Add the broccoli to the noodles for the last 4 minutes of cooking.
  • To serve, add your noodles and broccoli to serving bowls.
  • Pour the laksa broth over.
  • Garnish with freshly grated carrot, beansprouts, freshly chopped coriander, slices of fresh chili (optional) and some sesame seeds (optional).


Serving: 1serving | Calories: 350kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g