Easy Sausage Curry Laksa

Easy Sausage Curry Laksa

Hardwood smoked, our quality Smokies meet coconut and red curry paste to create an indulgent and comforting noodle soup you’ll want to make again and again. For this meal inspired by Southeast Asian laksa, you can use any veggies you enjoy in place of our combination of broccoli, carrots and bok choy – try mushrooms, cabbage, peppers, cauliflower or baby corn.




20 Mins

Cook Time

20 Mins



1 tbsp vegetable oil

4 Schneiders Original Smokies, sliced diagonally

1 onion, sliced

3 cloves garlic, minced

2 tsp minced or grated fresh ginger

1 tbsp red curry paste

1 tbsp dried makrut lime leaves (optional)

1 tbsp coconut sugar, palm sugar or brown sugar

4 cups chicken broth

1 can (398 mL) coconut milk

2 cups small broccoli florets

4 heads baby Shanghai bok choy, quartered, lengthwise

1 cup very thinly sliced carrot

3 tbsp lime juice

1 tsp Thai fish sauce

½ cup chopped fresh cilantro

1 pkg. (400 g) instant egg noodles or other Asian noodles, prepared according to package directions


In Dutch oven, heat oil over medium heat. Fry sausage, stirring often, until browned, about 5 minutes. Remove to plate. In same pan, onion, fry garlic, ginger and curry paste until fragrant, about 30 seconds.

Add sugar, chicken broth and coconut milk to pan; return sausage and any accumulated juices to pan. Bring to boil; reduce heat and simmer for 5 minutes. Add broccoli, bok choy and carrots to pan. Bring to boil; reduce heat and simmer until tender-crisp, about 3 minutes. Stir in lime juice and fish sauce. Divide noodles among 4 bowls. Ladle soup over top. Garnish with cilantro

Tips (not mandatory): Makrut lime leaves add a very authentic flavour to this soup. You can buy them in Asian markets and online, but if you make this soup without them, in a pinch, it’ll still be delicious.

Other delicious garnish options include fresh Thai or regular basil, fresh mint, green onions, sliced chilies, fried shallots (available in Asian markets), and bean sprouts.

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