top of page


Laksa is  a delicious, warm stew made of coconut curry base served with noodles, vegetables and your choice of meat. This is a perfect, one pot meal for a cold, wintery afternoon. We made this Malaysian/Indonesian dish for a lunch donation which was a hit with the women at Sophia’s Way shelter. I hope you enjoy it as much as we did making it!

1 3-4 inch lemongrass finely chopped
1 tsp of soya sauce
1 can of coconut milk
2 cups of vegetable broth
2 cups of Asian stir fry vegetables (mushrooms, broccoli, snap peas)
1 teaspoon of sriracha sauce (optional if you like it spicier)
1 lb of skinless, boneless chicken thighs cut into 2-inch cubes
1 small packet of thin rice noodles

3 tbsp of Aroy- D Red Curry paste (this does not contain any fish sauce/shrimp powder)


Heat 1 tablespoon of oil in the pan, add lemongrass and the paste and sauté for a few seconds. Add coconut milk and the vegetable broth and stir until the paste is completely dissolved. Add the vegetables and the soya sauce and bring it to a boil until the vegetables are partly cooked and softened. In a separate pan, bring water to boil and cook rice noodles as per the directions on the packet until al dente. In another pan, add some oil and 1 teaspoon soya sauce and 1/2 teaspoon of the paste and sauté the chicken pieces until cooked. Add the chicken and the noodles to the dish and top it off with coarsely chopped scallions.

bottom of page