A traditional blend of Asian herbs and spices that brings the taste of the east to your home.


  • 2 litres of chicken stock
  • 1 onion finely chopped
  • 2 tbsp of freshly grated ginger
  • 4 cloves of crushed garlic
  • 4 stalks of fresh lemon grass (use only white part), finely sliced
  • ½ cup of dried long red chillies, soaked and blended
  • 1 tsp of turmeric powder
  • 5 tbsp of curry powder
  • 2 tbsp of oil
  • 4 sprigs of curry leaves
  • 1 cup of light coconut milk (reduced fat) or coconut essence with skim milk
  • ¼ packet of rice noodles (Vermicelli), put in hot water to soften
  • ¼ packet of egg noodles (Hokien)
  • 1 cup of bean sprouts
  • 1 cup of cooked shredded chicken
  • Fresh mint
  • Season if desired with salt

Blend onion, ginger, garlic, lemon grass, chillies to a paste. Heat wok and oil and add paste to wok and cook for five minutes. Add curry powder, turmeric, coconut milk and stock and cook for 30 minutes. Place the cooked chicken, noodles, sprouts into serving bowls. Then place curry laksa stock into bowls and garnish with fresh mint leaves.