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Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
For the soup base
  • 1½ tbsps Thai red curry paste
  • ½ can of coconut milk
  • 1 tbsp curry powder
  • 1 tbsp fish sauce
  • ½ tbsp sugar
  • 750 ml chicken/ seafood stock
  • 1 tsp sambal
To be added in the laksa
  • vermicelli rice noodles
  • jumbo prawns
  • fried tofu puffs
  • beansprouts
  • fish balls
  • sweetcorn on the cob
  • soft boiled egg
Garnish
  • fresh coriander
  • fresh chilli
  • wedge of lime
15-min express laksa noodle soup 15-min express laksa noodle soup

15-min express laksa noodle soup

An express laksa for weeknights when you can’t be bothered to stand over the stove for longer than needed. Done and done in a flash and it tastes like you’ve made it from scratch. If you don’t tell, I won’t either ;)



  1. Sock the vermicelli in some water as you prepare the soup.
  2. Stir fry the curry paste in some oil to release the fragrance, before adding in the curry powder and mix.
  3. Add in the stock, coconut milk, fish sauce and sugar, and combine thoroughly.
  4. If you have sambal, add that as well and let it simmer for a bit.
  5. Add in the prawns, tofu puffs, fish balls (if using) and sweetcorn.
  6. Blanch the beansprouts and boil an egg in the meantime.
  7. Cook the vermicelli noodles last as these can be easily overcooked.
  8. Dish up and garnish with coriander and lime, and slurp away.


15-min express laksa noodle soup 15-min express laksa noodle soup

15-min express laksa noodle soup

An express laksa for weeknights when you can’t be bothered to stand over the stove for longer than needed. Done and done in a flash and it tastes like you’ve made it from scratch. If you don’t tell, I won’t either ;)


favorite
print
like
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
For the soup base
  • 1½ tbsps Thai red curry paste
  • ½ can of coconut milk
  • 1 tbsp curry powder
  • 1 tbsp fish sauce
  • ½ tbsp sugar
  • 750 ml chicken/ seafood stock
  • 1 tsp sambal
To be added in the laksa
  • vermicelli rice noodles
  • jumbo prawns
  • fried tofu puffs
  • beansprouts
  • fish balls
  • sweetcorn on the cob
  • soft boiled egg
Garnish
  • fresh coriander
  • fresh chilli
  • wedge of lime
  1. Sock the vermicelli in some water as you prepare the soup.
  2. Stir fry the curry paste in some oil to release the fragrance, before adding in the curry powder and mix.
  3. Add in the stock, coconut milk, fish sauce and sugar, and combine thoroughly.
  4. If you have sambal, add that as well and let it simmer for a bit.
  5. Add in the prawns, tofu puffs, fish balls (if using) and sweetcorn.
  6. Blanch the beansprouts and boil an egg in the meantime.
  7. Cook the vermicelli noodles last as these can be easily overcooked.
  8. Dish up and garnish with coriander and lime, and slurp away.