Pork meatball laksa

Easy pork meatballs are a welcome addition to this fragrant coconut soup, while rice noodles and snow peas add bulk and nutrition. It's a modern Asian dish at its tastiest.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Pork meatball laksa
  • 200 gram packet rice vermicelli noodles
  • 500 gram minced pork
  • 230 gram jar laksa paste
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • 6 green onions, thinly sliced
  • 3 cup chicken stock
  • 400 millilitre can coconut milk
  • 250 gram snow peas, trimmed
  • coriander leaves, chilli flakes, to serve


Pork meatball laksa
  • 1
    Place noodles in a heatproof bowl. Cover with just-boiled water. Separate with a fork and drain well. Set aside.
  • 2
    In a bowl, combine pork, 2 tablespoons of the laksa paste and 1 teaspoon of the fish sauce. Roll tablespoons of the mixture into balls.
  • 3
    In a wok, heat oil on high. Cook meatballs for 4-5 minutes, tossing, until browned. Add remaining laksa paste and half the onion and cook for 1 minute.
  • 4
    Add stock, coconut milk and snow peas. Cook for 1 minute. Stir remaining onion and fish sauce through.
  • 5
    Divide noodles between bowls and ladle laksa over. Serve topped with coriander and chilli.


To reduce cost, use stock cubes or stock powder to make stock.

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