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Sweet Potato and Pak Choi Laksa

The fresh and punchy flavours in our Thai paste make a beautifully flavourful Thai soup. Try this laksa recipe that is quick to make and healthy to eat. For a vegan version, simply leave out the fish sauce (see tips section below).

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Serves

The star of the show

Gluten free

Shemin's Thai Green Curry Paste

Shemin’s Thai Green Curry Paste packs fresh, vibrant flavour with a punchy heat. Fragrant Thai herbs and spices bring a bright, lively character to every dish. It’s a simple way to create a classic Thai green curry at home, full of bold, balanced flavour.

(13)

Medium

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£4.95

Ingredients

100g Shemin’s Thai Green or Red Curry Paste
2 tsp sesame Oil
600ml chicken or vegetable stock
400ml coconut milk
1 very large or two smaller sweet potatoes, peeled and chopped into largish chunks
2 clusters of pak choi, chop the stalks
2 tbsp Thai fish sauce (optional)
1 tbsp soy sauce
juice of 1 lime (throw the zest in too if you like it super limey)
2 portions of egg, rice or udon noodles, cooked if they need pre-cooking
handful fresh coriander leaves

How to make Sweet Potato and Pak Choi Laksa

Mix Shemin’s Thai Curry Paste and sesame oil together. Put a large saucepan on a medium heat and dry- fry the mix for a minute. Add the stock and coconut milk, and bring to the boil.
Add the sweet potato and simmer for 10- 15 minutes, then add the fish sauce, soy sauce, lime juice and pak choi stalks. Simmer for another 10 minutes, or until the sweet potato is cooked through.
Add the pak choi leaves and noodles. Stir together until the leaves are wilted and the noodles are warmed through. Serve in deep bowls with fresh coriander leaves scattered on the top.

Tips

Tips:
You may need a little more soy sauce if you are not using fish sauce.v

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Sweet Potato and Pak Choi Laksa

Serves