A Cambodian adaptation on a traditional Beef Curry Laksa, all of the classic South East Asian flavours are in the mix along with plenty of meat!


  • Laksa

  • 400g beef ribs, flank, cheek, shin or brisket

  • 2 long red chillies, sliced

  • 1 pandanus leaf, knotted

  • 1 clove garlic, crushed

  • 1 cinnamon stick

  • 2 kaffir lime leaves

  • 1 cup coconut milk

  • Good pinch salt

  • 250 g fresh rice vermicelli or 200g dried vermicelli

  • Laksa Paste

  • 1 bunch coriander, roughly chopped

  • 2 long red chillies, finely chopped

  • 2 tbs chopped lemongrass

  • 1 clove garlic, crushed

  • 5 slices ginger, sliced

  • 1 tbs galangal, sliced

  • 3 cardamom pods

  • Pinch of palm sugar

  • ½ cup sliced red shallots

  • ½ tbs Adrian’s spice mix (1 tsp clove, 1 tbs cardamom, 1 tbs cumin, lightly toasted and ground)

  • 1 tbs Thai shrimp paste (gapi)

  • 2 tbs fish sauce, to taste

  • 1 tsp roasted chilli powder to taste

  • Drizzle of olive oil

  • Garnish

  • 3 cups bean sprouts, trimmed

  • 2 tbs preserved chinese vegetable (dtang chai) rinsed and drained, shredded

  • 3 eggs, hard-boiled, shelled & cut into quarters

  • 2 tbs deep fried shallots

  • 2 tbs chopped coriander

  • Coconut cream


  • 1.

    For the stock, place ribs in large saucepan and cover with enough water to cover bones. Add fresh chilli, pandanus leaf, cinnamon stick, garlic and kaffir lime leaves. Simmer gently for up to an hour and a half or until ribs are tender.

  • 2.

    To make the laksa paste, in a food processor add coriander, fresh chilli, lemongrass, garlic, galangal, ginger, cardamom, shallots, palm sugar, Adrian’s spice mix, shrimp paste, fish sauce, chilli powder and olive oil and wizz until well combined.

  • 3.

    Add a little oil to a frying pan over a medium heat, place 2 heaped tablespoons of the laksa paste and cook for 1 minute or until lovely and fragrant. Season with a little salt and pepper and pour over coconut milk and the stock. Reduce heat and simmer for 20 – 30 minutes.

  • 4.

    Meanwhile place dried noodles in a large bowl and pour over enough water to cover them. Let sit for 15 - 20 minutes until noodles are cooked.

  • 5.

    To serve, place noodles in the bottom of a laksa bowl, add ribs and pour laksa over. Top with bean shoots, dtang chai, boiled eggs, deep fried shallots, coriander and a dash of coconut cream.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1717kj
  • Fat Total 93g
  • Saturated Fat 44g
  • Protein 68g
  • Carbohydrate 161g
  • Sugar 20g
  • Sodium 2131mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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