Who doesn’t love seafood and better still a Thai curry soup to go with it. With noodles and coconut, chilli for heat, lemongrass and ginger for freshness, fish sauce for saltiness and Lime juice for a sour zing, can it get any better I ask you? Yes, especially when you make this seafood laksa.

Seafood Laksa is even better when  you make your own Thai Red Curry Paste to form part of your laksa. Oh and this one is free of grains, gluten, dairy, soy to say the least! But even so it doesn’t lack in flavour in any way.

I have loved laksa for many years and a couple of years ago create this recipe but just never got around to remaking it. My problem is that I create recipes everyday of my life so I find it hard to revisit recipes and I need to make something at least 3 times consistently before I share it. So I think it’s about time I started to get some delicious recipes up on my website again.


  • When making this Seafood Laksa I have used both ling and Perch, but you can use any firm fleshed white fish. 
  • When using spring onions, I use the green fronds only, if your body can tolerate onion then feel free to use the whole spring onion and therefore you can cut the quantity from 4 to 2.
  • Garlic infused Olive Oil is used in the recipe but you can use 3 cloves of Garlic and add an extra 2-3 tablespoons of coconut oil, olive or sesame oil to the saucepan.
  • Sweet potato noodles (OBAP Brand) available in supermarkets, in the international section, they are called Sweet Potato Noodles, Dangmyeon (which in Korean translates to glass noodles) and these become translucent with a chewy texture when cooked.
  • You can also substitute Sweet Potato noodles with Kelp noodles which have a slightly crunchy texture but equally delicious.
  • Mung bean shoots/sprouts are used in the recipe and can be found in the fruit/vegetable section of most stores, but you don’t need to add these if you prefer not to.


3 tablespoons Garlic infused Olive Oil
2 tablespoons Coconut, olive or Sesame Oil
2 medium Carrots, sliced thinly
500 grams Ling or Perch fillets or any firm white fleshed Fish, bones removed
250 grams peeled prawns
2-3 rounded tablespoons Thai red Curry paste
500 ml Chicken Bone Broth or Stock
1 cup Water
100 gram packet OBAP Sweet Potato Noodles
400 ml can Full Fat Coconut Milk
3 tablespoons Fish Sauce
1 bunch Broccolini or 1 head Broccoli, cut into florets
4 Spring Onions, green part only, chopped finely
1 packet Mung Bean Shoots/sprouts
1 bunch fresh Coriander, chopped roughly
1-2 Limes, to serve


In a large saucepan add oils and heat over med-high heat.

Put carrots in saucepan and cook for 1-2 minutes, then add fish, prawns and curry paste, cooking for a further 2-3 minutes.

Add Chicken Broth/stock  and water and bring to a gentle boil. Toss in noodles, stir and cook for 3 minutes with lid on.

Put in coconut milk, fish sauce and broccolini and cook for a further 3 minutes. Add spring onions, mung bean shoots/sprouts and stir through. Remove from heat.

Sprinkle over fresh coriander, stir through and serve with lime

Serves 4 as a meal 

THAI RED CURRY PASTE(Opens in a new browser tab)