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Malaysian Style Veggie Laksa

with Turmeric, Lime and Coriander
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
685 kcal
Protein
: 
15.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

1 unit(s)

Pak Choi

1 bunch(es)

Coriander

1 unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 sachet(s)

Malaysian Style Paste

(Contains: Soya)

180 milliliter(s)

Coconut Milk

1 sachet(s)

Ground Turmeric

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Soup

Energy (kJ)2866 kJ
Energy (kcal)685 kcal
Fat27.6 g
of which saturates14.9 g
Carbohydrate90.5 g
of which sugars20.4 g
Dietary Fibre11.4 g
Protein15.3 g
Salt3.6 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Large Saucepan
•Sieve
•Medium Saucepan
•Kettle

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Cut the lime into wedges. 

d) Roughly chop the coriander (stalks and all). 

3

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once the oil is hot, add the pepper and fry until charred, 5-6 mins.

c) Continue to stir while it cooks.

4

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.

c) Add the noodles and cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

5

a) Once the pepper has charred, lower the heat and add the Malaysian style paste, fry until frangrant, 1 min. 

b) Once fragrant, add the coconut milk, turmeric, soy sauce, sugar and water for the soup (see pantry for both amounts). Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins. 

c) Once thickened, add the pak choi and cook until tender, 1-2 mins more. Season with salt and pepper.

d) Remove from the heat and stir in the cooked noodles, cooked sweet potato, half the coriander and a good squeeze of lime. 

6

a) When everything's ready, share the laksa style noodle between serving bowls. 

b) Top with the crispy onions and remaining coriander.

C) Serve with any remaining lime wedges for squeezing over.

Enjoy!

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