Curry Mee Laksa – this Nyonya (Malaysian/Chinese fusion) Laksa would have to be one of my favourite foods of all time, with its complex and spicy coconut curry soup. Unfortunately for me, it has always been a ‘sometimes’ food thanks to the oil, egg noodles, dumplings and sugar used.
With the grain free noodle substitution and reduced fat content – it is now a regular healthy Thermomix recipe in this house!
You can find this Curry Mee Laksa Thermomix recipe in the cookbook ‘A Little Taste of Asia’. This Laksa has developed a bit of a cult following with its own obsessed subset of Skinnymixers and is often compared to the Laksa found at the Darwin Parap Markets.
I happen to think it’s as good as the Laksa I had in Malaysia, because it isn’t overly sweet and super healthy!
The low carb option with wombok noodles is my favourite!
If you like your Laksa a bit on the spicy side, you might like to make some Sambal Oelek to go with it!
Where to buy Dried Chillies
- You can buy dried chillies from Asian supermarkets – the bigger the better unless you like it super hot!
- You can also buy packets of dried chillies from Coles supermarkets – although they can be quite spicy so use the lower amount.
- If you don’t have access to dried chillies we recommend roasting fresh red chillies for the flavour.
Ingredients
- 1 portion of Laksa paste from 'A Little Taste of Asia'
- coconut cream
- chicken stock concentrate
- babas meat curry powder
- fish sauce
- coconut sugar
- chicken breast
- raw prawn meat
- kaffir lime leaves
Instructions
- This recipe & the Laksa Paste recipe can be found in 'A Little Taste of Asia'. Buy Now,
Nutrition
Curry Mee Laksa with Smoked Chicken
Searching my freezer and finding a single portion of laksa paste is 
many of my recipes are designed to make multiple batches so that you can cook a delicious meal with little effort.
I had a spare lonely chicken thigh from dinner last night, so while the Curry Mee Laksa was cooking, I rubbed it with an activated charcoal rub & then using Grant Neal’s technique I smoked it in my Traeger at 350f / 176c until it reached an internal temp of 165f / 74c. The addition of the smoked chicken & the method on how to cook it was INSANE.
Both the laksa paste & the Curry Mee Laksa are found in A Little Taste of Asia.
Inspiration for this recipe came from my extensive research on laksa while travelling through Malaysia (read: I ate a LOT of laksa 
). Every time I cook it I am reminded of how proud I am of what I can achieve with my thermy and authentic flavours
Love Nik xx