Vegetable laksa

Spiced with a made from scratch paste, this vegetable laksa soup is fragrant, spicy and incredibly satisfying. The crisp sprouts, added at the last moment, offer a crunchy contrast to the tender vegetables.

  • 30 mins cooking
  • Serves 6
  • Print
Vegetable laksa


Laksa paste
  • 7 dried medium red chillies
  • 1/2 cup (125ml) boiling water
  • 1 tablespoon peanut oil
  • 3 clove garlic, quartered
  • 1 medium brown onion, finely chopped
  • 10 centimetre stick (20g) fresh lemongrass, finely chopped
  • 4 centimetre piece (20g) fresh ginger, grated
  • 1 tablespoon (20g) macadamias, halved
  • 1 tablespoon coriander root and stem mixture
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoon salt
  • 1/4 cup loosely packed mint leaves
Vegetable laksa
  • 700 gram 700g butternut pumpkin, diced into 2cm pieces
  • 5 (300g) baby eggplants, thickly sliced
  • 3 cup (750ml) vegetable stock
  • 1 2/3 cup (400ml) coconut milk
  • 250 gram rice stick noodles
  • 500 gram bok choy, coarsely chopped
  • 2 tablespoon lime juice
  • 1 1/4 cup (100g) bean sprouts
  • 6 green onions, thinly sliced
  • 1/2 cup loosely packed fresh coriander leaves
  • 1/2 cup loosely packed mint leaves


Vegetable laksa
  • 1
    LAKSA PASTE: Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes; drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure 1/2 cup of the paste for this recipe and freeze remaining, covered, for future use.
  • 2
    Place 1/2 cup of the paste in large saucepan. Cook, stirring, for about 1 minute or until fragrant. Add pumpkin and eggplant; cook, stirring, for 2 minutes. Add stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, for 10 minutes or until vegetables are just tender.
  • 3
    Meanwhile, place noodles in large heatproof bowl. Cover with boiling water and stand until just tender; drain.
  • 4
    Stir bok choy into laksa; return to a boil. Remove from heat. Stir juice into laksa. Divide noodles among serving bowls; ladle laksa over noodles and sprinkle with combined sprouts, onion and herbs.

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