Singapore Style Vegetable Laksa

40 minutes



Lemon Grass, Coconut, Lime a little heat what more do you need.
This is without doubt the best soup we’ve ever made.

Singapore Style Vegetable Laksa


Add 1Tbsp oil to a hot pan.

Add the curry paste and cook for 4 minutes stirring continuously.

Add the veg stock, coconut milk, lime juice and sugar.

Simmer for 10 mins.

Add the Vegetables and simmer gently for 2 minutes.

Remove from the heat.

Divide the noodles into bowls, add the soup and vegetables.

Top with the garnish items and serve.


The Curry paste (Laksa paste)

Into a food processor put the following:

1tbsp Miso paste

1tsp Tumeric

6 dried chillies deseeded and soaked in hot water for 20 minutes. (Keep the water)

3 sticks of lemongrass bruised then finely chopped.

130g shallots or onion.

3 cloves of garlic roughly chopped.

45g grated ginger.

2tsp coriander powder.

3tbsp veg oil

Process until as smooth as possible.


We used a mix of blanched fine beans,

raw sugar snap peas and raw bean sprouts,


Chopped chillies

Coriander leaves

Bamboo shoots

Pickled shallots

Other bits

4 portions of flat rice noodles or vermicelli rice noodles.

500ml veg stock

1 can coconut milk

1tbsp lime juice

2tsp Agave syrup or sugar

Salt to taste.