Laksa · Coconut Milk Noodle Soup

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20 min Serves 2

Thai Coconut Milk Noodle Soup · Laksa

Laksa is a coconut milk noodle soup from the south of Thailand, a wonderful light and quick meal for an Irish day.


  • 200g Thai Gold Rice Noodles (equivalent to a half pack)
  • 200g meat / seafood / tofu
  • 400ml Thai Gold Organic Coconut Milk
  • 1 teaspoon Thai Gold Red Curry Paste
  • 1 teaspoon raw sugar (optional)
  • 1 teaspoon Thai Gold Fish Sauce
  • 250ml stock
  • 25g fresh bean sprouts
  • Half cup fresh coriander
  • 3 stalks spring onion, finely chopped.


  1. Put the coconut milk in a saucepan on medium heat and stir until just boiling.
  2. Cook the noodles by placing in hot water for about 5 to 10 minutes, rinse with cold water when cooked if you are not going to use immediately.
  3. Add the red curry paste and stir for a couple of minutes until combined.
  4. Add the meat, sugar, fish sauce and stock, cook for five minutes, stirring frequently.
  5. Fill a large soup bowl about half way with the soup.
  6. Add the rice noodles to soup, the soup will warm them.
  7. Garnish with bean sprouts, spring onion and coriander.
  8. Serve, if you haven’t got the hang of chopsticks use a spoon and fork.


  • Tip: Not hot, the Thais add both fresh and dried chili to spice up a Laksa.
  • Variation: You can try this with any meat, seafood or tofu. Add meat at Step 4 or seafood for a little less time.