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Spicy coconut laksa

preparation time

15 mins

Cooking time

8 -10 mins



Spicy coconut laksa


1 jar Beerenberg Malaysian Kapitan Curry Meal Base

1 L vegetable stock

250ml full fat coconut milk

2 tbsp soy sauce

1 tbsp palm sugar, grated

250g ramen noodles, soaked in boiling water and drained

1 pkt fried tofu, each cube sliced into slices

2 bok choy, cut in half and steamed

selection of mushrooms – finely sliced buttons, baby black woods ear, enoki

fresh bean shoots

coriander leaves

lime wedges


Place the Beerenberg Malaysian Kapitan Curry Meal Base in a saucepan, over gentle heat cook for 2-3 minutes, stirring all the time.

Add vegetable stock and coconut milk, bring to the boil.

Season the laksa with soy sauce and palm sugar, adjusting flavours to taste.

In a serving bowls, portion out the ramen noodles, tofu, bok choy and mushrooms.

Gently pour in the prepared laksa and garnish with bean shoots, coriander leaves and a lime wedge.