Meals and Courses

Coconut Fish Laksa with Lemon Grass

cook 20 mins
  • 3 tablespoons laksa paste (if unavailable, use Thai red curry paste)
  • 400 ml (14 fl oz) coconut milk
  • 400 ml (14 fl oz) hot vegetable stock
  • 2 teaspoons fish sauce
  • 2 lemon grass stalks, finely sliced (woody outer leaves discarded)
  • 250 g (8 oz) ribbon rice noodles
  • 625 g (1¼ lb) white fish fillet chunks, any bones removed
  • 150 g (5 oz) bean sprouts
  • coriander leaves
  • 1 sliced red chilli
  • Place the laksa paste and coconut milk in a large saucepan and bring to the boil. Simmer for 2–3 minutes, then add the stock, fish sauce and lemon grass and simmer for a further 5 minutes.
  • Meanwhile, soak the rice noodles according to the packet instructions, until tender.
  • Stir the chunks of fish into the soup and continue to simmer gently for 3–4 minutes, until cooked. Add the bean sprouts and take off the heat.
  • Drain the noodles and heap into bowls. Ladle over the soup and serve the laksa garnished with coriander leaves and sliced red chilli, if desired.
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