Curry Laksa

One of my all-time favourite dishes. This is quick and easy to prepare so have everything sliced and diced before you start cooking otherwise you will get caught out.


  • 50 grams rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 2 tablespoons red curry paste
  • 50 grams mushrooms, sliced (can use straw, shiitake, button)
  • 50 grams red capsicum, thinly sliced or diced
  • 2 cups coconut milk (for a less rich laksa, substitute 1 cup of coconut milk for water or mild stock)
  • 200 grams tofu (I like to use a combination of tofu puffs, fried tofu and firm tofu)
  • 100 grams bok choy, washed well and sliced

To serve

  • bean shoots
  • fresh coriander
  • Thai mint leaves
  • dried fried shallots
  • sweet chilli sauce

Place rice noodles in a bowl and cover with boiling water. Allow to stand for two minutes before draining.

Meanwhile, warm oil in a heavy-based saucepan. Add red curry paste and stir for a few minutes until aromatic, then mushrooms and red capsicum and stir until evenly coated with paste.

Add coconut milk and tofu and barely simmer on a medium heat for a several minutes until heated through.*

Taste the laksa liquid at this point and add more red chilli paste if you wish.

Add bok choy and cook for a few minutes or until bok choy has softened and warmed through.

Place drained vermicelli noodles in each bowl and top with tofu, veggies and laksa liquid.

Finish with a small handful of bean shoots, topped with chopped herbs, a sprinkling of dried fried shallots and a drizzle of sweet chilli sauce.

* You can add cooked prawns or a good quality tinned tuna at this point.

Veg In by Flip Shelton
Published by Wakefield Press, RRP $12.95