Fish laksa

Fish laksa

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This spicy laksa is a complete meal in a bowl.

Featured in
Soup recipes, Malaysian recipes


  • 1 x 400ml can lite coconut milk (A Taste of Thai brand)
  • 80g (1/4 cup) laksa paste (Asia at Home brand)
  • 500ml (2 cups) cold water
  • 60ml (1/4 cup) fresh lime juice
  • 1 tablespoon fish sauce
  • 2 kaffir lime leaves, veins removed, finely shredded
  • 125g rice vermicelli noodles
  • 300g boneless firm white fish fillets (such as flake), cut into 2cm pieces
  • Pinch of salt
  • 100g bean sprouts
  • 1/4 cup firmly packed fresh coriander leaves
  • 1 small fresh red chilli, deseeded, thinly sliced


  • Step 1
    Combine the coconut milk and laksa paste in a large saucepan and bring to a simmer over medium heat. Simmer, covered, stirring occasionally, for 5 minutes. Add the water, lime juice, fish sauce and lime leaves and simmer, covered, for a further 5 minutes.
  • Step 2
    Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.
  • Step 3
    Add the fish to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.
  • Step 4
    Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1157 kj


  • 10g

    Fat Total

  • 7g

    Saturated Fat

  • 2g


  • 15g


  • 40mg


  • 949.07mg


  • 2g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve


  • Author: Jan Purser
  • Image credit: Steve Brown
  • Publication: Australian Good Taste


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