Malaysian laksa with courgette ‘noodles’

Malaysian laksa with courgette ‘noodles’

Thrive on Five
Dan Jones

This light, colourful and mildly spiced soup introduces the idea of courgette ‘noodles’. To create a more substantial dish, simply add your preferred type of regular noodles. You could also put in some prawns or strips of chicken, if you like.


Quantity Ingredient
160g sweet potato, cut into 1cm cubes
2 tablespoons sunflower oil
1 medium onion, finely chopped, (160g)
2 kaffir lime leaves, very finely chopped
1 lemon grass stalk, bruised
2 tablespoons madras curry paste
1 teaspoon thai red curry paste
80g chestnut mushrooms, cut into bite-sized pieces
handful broccoli florets, stem peeled and cut into bite-sized pieces, (80g)
400ml can of coconut milk
300ml vegetable or chicken stock
handful sugar snap peas, cut into bite-sized pieces, (80g)
1 small head of pak choi, chopped, (80g)
1 courgette, made into noodles with a ‘spiraliser’ or julienner, (160g)
1 teaspoon sesame oil
large handful chopped coriander
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
small handful beansprouts
1/2 red chilli, finely chopped, lime wedges


  1. Preheat the oven to 180°C. Spread the sweet potato on a baking sheet, toss in 1 tbsp of the oil and roast for 20 minutes or until just cooked (this helps to improve its flavour).
  2. Fry the onion, kaffir lime leaves and lemon grass with the two curry pastes in the remaining 1 tbsp of oil for a few minutes, adding a little water to ensure the pastes don’t burn. When the onion is soft, add the mushrooms and broccoli stems and fry for a few more minutes.
  3. Add the coconut milk and stock and simmer for about 20 minutes. Once the flavours have infused, add the broccoli florets, sugar snap peas and pak choi and continue to cook until just tender but still retaining a firm bite. Lastly, add the sweet potato and courgette noodles and cook for a final two minutes before adding the sesame oil and coriander.
  4. Season to taste and serve in bowls topped with crunchy beansprouts, red chilli and lime wedges.

Top Tip

  • It’s worth investing in a hand-held julienner or spiraliser as it will come in handy for all types of dishes. It will transform the appearance of your vegetables and give them a real ‘wow’ factor.
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