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Malaysian Laksa Noodle Curry

Here’s a super delicious Malaysian Laksa recipe - this dish has it all in that it’s rich, sweet, savoury and delicious and it only takes 10 mins to make. We’ve adjusted it so it’s #lowfodmap meaning that it’s easier on your digestion and pack full of whole foods. It is a recipe from our online Happy Gut Course.


Serves 4 

Take 10 mins to cook



thumb sized fresh ginger

1 tbsp turmeric powder

1 red chilli

juice of 1 lime

1 tbsp maple syrup

1 tbsp coriander seeds

1 tbsp cumin seeds

240 ml full fat coconut milk

160ml water

2 tbsp tamari



2 tbsp oil

2 nests rice noodles/ buckwheat noodles 100g

150g tofu/tempeh

2 tbsp tamari

1 Carrot

1/2 Courgette


coriander/basil to serve

Red chilli



  • Boil the kettle. Pour boiling water into saucepan and boil the noodles. Cook as per the pack instructions.  
  • Put all ingredients for paste in the blender and blend till smooth. Grate the carrot and 1/2 the courgette.
  • Finely chop the tempeh/ tofu into small bite sized pieces
  • In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tofu/ tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tofu/ tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute. 
  • Using a slotted spoon remove the noodles from the stock and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!

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