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Thai-scented fish laksa

  • 20-30 minutes
  • 15 minutes
  • 4
Thai-scented fish laksa

Laksas are spicy Asian soups bulging with seafood, noodles and blanketed in a rich coconut milk broth. Great to enjoy all year around.


  • 1 tblsp minced ginger
  • 2 tsp minced garlic
  • 1 tsp minced red chilli
  • 100 grams green beans, trimmed (or snow peas)
  • 2 tsp ground coriander
  • 400 ml can coconut cream
  • 3 cups fish or vegetable stock
  • 2 tsp Asian fish sau
  • 300 grams fresh Asian egg noodles (or 100g dried noodles)
  • 2-3 spring onions, trimmed, sliced
  • 300 grams firm white fish, cubed
  • 300 grams peeled green prawns
  • 2 tblsp freshly chopped coriander or mint


  1. Cook the ginger, garlic and chilli in a dash of oil for one minute. Increase the heat and add the green beans and ground coriander and cook for a further 2-3 minutes.
  2. Add the coconut cream, stock, fish sauce, noodles, spring onions, fish and prawns and simmer gently for about 4-5 minutes until the seafood is just cooked. Season with salt and pepper. Garnish with chopped fresh coriander or mint leaves. Serve immediately.

Cooks Tips

- Frozen fish and prawns are now readily available in supermarkets and are ideal for this recipe or other moist-cooking recipes.

- Dried noodles can be used in place of fresh. Precook 100 grams until tender, drain and use as above.

- Fish stocks are readily available at the fishmongers or in the seafood section of the supermarket.

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