This is an easy Laksa recipe because we’re using store bought Red Curry paste, but we’re going to enhance the flavour with fresh lemongrass, garlic and ginger.
This Fish Laksa is a really satisfying and warming dinner, that will be ready before you know it.
How to cook the perfect Laksa?
Laksa doesn't have to take a long time - it's actually really easy to make a perfect laksa. Here are my top tips for a perfect laksa, every time.
- Add fresh aromatics - we are going to add lime, fresh ginger, garlic and lemongrass to our laksa base, which gives it that really authentic flavour.
- Use a genuine laksa or red curry paste from Thailand or Malaysia - because the paste is central in this dish, you want to use one that is full of flavour, and that's where a genuine laksa paste or Thai red curry paste will give you that authentic flavour. If it's not available at your local supermarket, you can go to an Asian Grocery store or order online from Amazon. I really like Mae Ploy Red Curry Paste or Ayam Laksa Curry Paste.
- Only add your fish and noodles just before you are about to serve it. This will mean your fish is still nice and firm, and your noodles don't go soggy.
- Basil - is a wonder ingredient and gives your laksa that authentic flavour. If you can find Thai basil, then even better. Add it on top of your laksa when serving.
- Toppings like chilli oil and crispy fried shallots give your laksa a delicious texture, taste and look great too.
What's in Laksa Paste?
Laksa paste is made of onion, sugar, galangal, soy bean oil, dried chilli, dried shrimp, lemongrass, turmeric and ground coriander seed.
If you use Thai red curry paste instead the main difference is the amount of dried chilli, and it also includes kaffir lime peel and pepper, and skips the turmeric and coriander.
Easy Laksa Recipe Substitutions
- Alternative proteins - You could cook chicken or prawns in place of fish.
- Vegetarian - Use firm tofu or fried tofu puffs.
- Dairy Free - This recipe is dairy free.
- Gluten Free - This recipe is gluten free.
Kid-Friendly Variations of this Easy Laksa
- Option to split your child's portion of coconut milk, fish and rice noodles to a separate saucepan, and skip the red curry paste completely for them. This will make like a coconut chicken broth which my toddler absolutely gobbled up.
- Add noodles and top with chunked fish and greens. Skip the basil, chilli oil and fried shallots.
If you are preparing this recipe in advance, make sure you stop at step 4, and then complete step 5 and 6 when you're ready to serve. The rice noodles will get soggy if you cook them in advance and then reheat.
You will need a pot or deep casserole dish, a stovetop, a separate saucepan for kids' portions.
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Easy Laksa Recipe
- Pot or deep casserole dish
- Separate saucepan for kids' portion
- 2 cloves garlic
- 3 cm ginger
- 1 lemongrass stalk
- 150 g snow peas
- ½ bunch basil
- 2 lime
- 600 g firm white fish
- 1 tablespoon vegetable oil
- 75 g Thai mild red curry paste
- 400 ml coconut cream
- 1 L chicken stock
- 2 teaspoon fish sauce
- 200 g vermicelli rice noodles
- 2 tablespoon chilli oil opt.
- 2 tablespoon crispy fried shallots
- Peel and crush garlic. Peel and grate ginger. Remove tough outer layers of the lemongrass, discard hard lower stalk, then finely slice centre. Top and tail snow peas. Pick basil leaves and slice thinly. Juice half the quantity of lime and cut remaining into wedges.2 cloves garlic, 3 cm ginger, 1 lemongrass stalk, 150 g snow peas, ½ bunch basil, 2 lime
- Slice fish into 2 cm pieces.600 g firm white fish
- Heat oil in a pot or deep casserole dish over medium heat, and add garlic, ginger and lemongrass and cook for 2 minutes, then add curry paste and cook for 2 more minutes. If you are cooking for little ones who don’t like spicy things you can either halve the amount of curry paste, or set up a separate saucepan just for them in the next step.2 cloves garlic, 3 cm ginger, 1 lemongrass stalk, 1 tablespoon vegetable oil, 75 g Thai mild red curry paste
- For an ultra mild coconut broth for your child, set up a separate saucepan and add 100ml coconut cream and 250ml chicken stock per child’s serve (this is what I served my 2 yo).For adults, place the remaining coconut cream and chicken stock in the saucepan with the curry paste and fish sauce, and bring to the boil.400 ml coconut cream, 1 L chicken stock, 2 teaspoon fish sauce
- Once the stock is boiling, add your child’s portion of fish and rice noodles to their saucepan, and the adult’s portion of fish and rice noodles to the adult saucepan. Reduce to a simmer, and cook for 3 minutes.600 g firm white fish, 200 g vermicelli rice noodles
- Just before serving add snow peas to each saucepan, cook for a minute. Serve kids bowls of coconut broth with lime on the side.Serve adults bowls of laksa topped with basil, chilli oil (if using), crispy fried shallots and lime wedges on the side.150 g snow peas, ½ bunch basil, 2 tablespoon chilli oil, 2 tablespoon crispy fried shallots