Laksa is a noodle soup popular across south-east Asia and rightly so – it’s an all-encompassing soup with a whole host of textures and flavours.






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Look for reduced fat coconut milk with the highest number of coconut solids to give the right depth of flavour and sweetness. If you can’t get hold of laksa paste use Thai red curry paste instead.


  • 3 tsp (15 ml) canola (rapeseed) oil
  • 150 g jar (about 5 tbsp) good-quality laksa paste
  • 600 ml vegetable stock
  • 2 400 ml tins reduced fat coconut milk
  • 3 tsp mushroom soy sauce
  • 400 g pack fresh flat rice noodles
  • 200 g spiralled carrot
  • 200 g sugar snap peas, halved


To garnish

  • Handful of fresh bean sprouts
  • 6 soft-boiled free-range eggs, halved
  • Handful each of fresh coriander and mint leaves, chopped
  • 1 bird’s eye red chilli, thinly sliced
  • Lime wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place a wok over a medium–high heat and add the oil. Once hot, add the laksa paste and fry for a minute before pouring in the stock, coconut milk and soy sauce. Bring to the boil then reduce the heat slightly.
  2. Simmer for 10 minutes, then add the noodles and cook for a few minutes more until the noodles have softened. Add the carrot and sugar snap peas and allow to simmer for another minute.
  3. Serve in deep bowls garnished with bean sprouts, soft-boiled egg halves, herbs, chilli and lime wedges.