Laksa is a spicy rice noodle soup popular in Malaysia, Indonesia, Thailand, and other Southeast Asian countries. The version here is vegan but traditional curry laksa is made with chicken and prawns. Laksa is simple to make, nourishing, and full of fresh, vibrant flavors.
Laksa Paste (makes about 1 cup):
3-4 chilies (choose mild to hot depending on your palate)
1 teaspoon of each: ground coriander, paprika, cumin
1/2 teaspoon fresh or ground turmeric
2 lemongrass stalks (white part only)
Handful of cashews
1 small white onion, chopped
2 tablespoons ginger, roughly chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
Squeeze of lime
1 tablespoon coconut sugar
1 teaspoon coconut oil
4 cups of vegetable stock
2 cans organic coconut milk (light is not preferred though may be substituted)
4 tablespoons laksa paste from the recipe above or store-bought
1 packet of rice noodles
3 cups broccoli
2 cups green beans, chopped
1 red pepper, thinly sliced
2 large carrot thinly slice
Garnishes – Roasted cashews, Cilantro, Lime, Bean Sprouts, Sambal Oelek
To Make the Laksa Paste
Heat the coriander, paprika, cumin, and turmeric in a pan until fragrant. Let cool.
Place all ingredients into a food processor or blender and blend until well combined. Store in an air-tight container in the fridge until ready to use.
To Make the Curry
Heat the coconut oil to a large pot, add the chopped onions and sauté until the onion until soft.
Add the laksa paste and stir to combine.
Add the coconut milk, and vegetable stock. Bring to a light simmer.
Add the vegetables to the broth and cook for about 10-15 minutes until vegetables are crispy tender.
In a separate saucepan, cook the rice noodles according to package direction. Drain.
Ladle the curry laksa into a bowl, add the noodles, garnish, and enjoy!