Image: Brittany via Eating Bird Food



  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 lemongrass sticks, white part only
  • 4-6 long red chillies, seeded and finely chopped
  • 1 teaspoon ground turmeric
  • 3 cm (1 ¼ in) piece of fresh ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 Asian shallots or 1 brown onion, roughly chopped
  • 8 activated macadamia nuts, roughly chopped
  • 1 tablespoon shrimp paste
  • 1 tablespoon lime juice


  • 2 tablespoons coconut oil
  • 700 ml (24 fl oz) chicken stock
  • 400 ml (14 fl oz) coconut milk
  • 4 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut sugar
  • juice of 1 large lime
  • 1 large carrot, julienned (reserve some  to garnish)
  • 1 large zucchini (courgette), cut into batons
  • 1 bunch of bok choy, roughly chopped
  • 700 g (1lb 9 oz) raw medium prawns, peeled and deveined with tail intact
  • 1 handful of mung bean shoots
  • 1 handful of snow  peas (mangetout) sprouts, ends trimmed and finely sliced
  • 1 small handful of coriander (olantro), rougly chopped, to garnish
  • 2 limes, cut into wedges, to serve


  1. First make the laksa paste. Dry-roast the coriander and cumin seeds separately in a dry frying pan over a medium heat until they become fragrant, then add them to a mortar and pestle and grind to a powder.
  2. Lightly crush the lemongrass with the flat of a knife.
  3. In a blender or food processor, place the lemongrass, chilli, turmeric, ginger, garlic, Asian shallots, macadamia nuts, shrimp paste, lime juice and ground coriander and cumin, and blend into a paste.
  4. Heat the coconut oil in a large pot over a low heat and cook the paste for about 5 minutes or until fragrant.
  5. Add the stock and bring to the boil, then turn down the heat and simmer for 10 minutes.
  6. Add the coconut milk, kaffir lime leaves, fish sauce, coconut sugar and lime juice and simmer for another 5 minutes.
  7. Add the carrot, zucchini and bok choy and simmer for 1 minute, then add the prawns and simmer for a further 2 minutes.
  8. Place a small handful of mung bean shoots in the bottom of every serving bowl.
  9. Ladle the laksa into the bowls and  top with  the snow  pea sprouts, reserved carrot and coriander leaves. Serve with lime wedges.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.