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).


  • 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


  1. 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.
  2. 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.
  3. 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.

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

Serves 4

Products used in this recipe


  1. denise francis

    loved this used courgette instead of pak choi and add some fresh spinach at the end. Pretty healthy

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