Vegetarian Laksa



I love the thought of laksa. Noodles, soup, vegetables (and meat) – warm and fresh, tasty and delicious. This recipe is great because you can make the curry paste well in advance, and either freeze it or store it in the fridge for up to a week. Although the recipe doesn’t call for meat, definitely feel free to add chicken or seafood (or whatever else tickles your fancy) to up the protein content. It is also possible to amend the vegetables: potato/pumpkin/peas and capsicum/mushrooms/beans all make great alternatives.

Collect (for the paste)

  • 2 garlic cloves
  • fresh ginger
  • 1 – 2 red chillies
  • chopped lemongrass
  • 1 c cashew nuts
  • 1 T maple syrup
  • 1.5 t coriander seeds
  • juice & zest of 2 limes
  • 1.5 T sesame oil


  1. Blend!
  2. Store – either in the freeze or in the fridge (for up to a week) until use.

Collect (for the curry)

  • 200 g vermicelli
  • 1 red onion
  • 1 head broccoli
  • 1/4 green cabbage
  • 3 carrots
  • 1 can coconut milk
  • 3 c vege stock
  • curry paste (from above)
  • fresh coriander to serve
  • cashews to serve


  1. Heat oil and warm the curry paste.
  2. Add stock, coconut milk, noodles and boil.
  3. Simmer and add the vegetables.
  4. Serve with coriander and cashews.


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