Malaysian vegetable laksa

A really quick curry that's packed with veg. Serving it with naan bread, rather than rice, makes it even quicker. This recipe provides 3 of your 5 A Day too.
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Ready time:20 minutes

Rate this recipe

Prep time:
5-10 minutes

Cooking time:
10 minutes

1 serving provides

  • 17
  • 330
  • 5.8
  • 0.36
  • 10.9


  1. Put the curry paste in a pan with the ginger, the chopped chillies and half the coconut milk. Bring to the boil, then turn down to a simmer and cook, stirring, for 2-3 minutes. Add the remaining coconut milk and the stock and simmer for a further 2 minutes. 
  2. Add the peas, babycorn, mange tout and noodles and cook for 5 minutes, until just tender. Remove from the heat and stir in the spinach. 
  3. Ladle the hot soup into 4 bowls and garnish with the sliced chillies and the chopped peanuts to serve.

Cook's tip:

If you eat fish, you could add raw prawns in with the peas and babycorn, and simmer until cooked through.


  • 2 tablespoons fragrant Thai base by Sainsbury's
  • 1cm-piece fresh ginger,peeled and grated
  • 2 red chillies by Sainsbury's,1 deseeded and finely chopped;1 thinly sliced
  • 400ml tin reduced-fat coconut milk
  • 850ml vegetable stock, made with 1 vegetable stock cube by Sainsbury's
  • 250g frozen British garden peas by Sainsbury's
  • 175g pack babycorn and mange tout by Sainsbury's, babycorn halved lengthways
  • 300g pack fresh rice noodles by Sainsbury's
  • 100g bag young leaf spinach by Sainsbury's
  • 20g Fairtrade peanuts by Sainsbury's, dry-fried and roughly chopped

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