> Skip to content

Recipe  •  16 March 2022

 

Laksa

A spicy noodle soup that will satisfy all your dietary requirements.

Laksa is a spicy noodle soup that hails from South-East Asia. Traditionally, it uses prawn stock as a base, garlic and onion in the spice paste and wheat noodles to finish. This version is vegan, FODMAP friendly and gluten free courtesy of a few simple substitutions.

Lactose free

Gum Free

Egg-free option

Vegan option

Fodmap friendly

Gluten free 

Serves 4

Prep 30 mins

Cook 20 mins

For the laksa paste:

  • 5-6 birds eye chillies, (depending on your taste for heat), seeds removed, chopped
  • 3 sticks lemongrass, trimmed, finely grated
  • 50g (1 small-medium piece) galangal, peeled, finely grated 
  • 50g (1 small-medium piece) ginger, peeled, finely grated 
  • 20g (1 small piece) fresh tumeric, peeled, finely grated
  • 2 teaspoons sweet paprika (optional, for colour)
  • 2 tablespoons vegetable oil

For the broth:

  • 2 tablespoons vegetable oil
  • 5-6 spring onions, green parts only, chopped
  • 20-30 fresh curry leaves, stalks removed
  • 60ml (¼ cup) vegan fish sauce
  • 1 tablespoon light brown sugar 
  • 1 tablespoon tamarind paste 
  • 1 tablespoon gluten-free tamari or dark soy 
  • 1.5 litres (6 cups) water or vegan stock
  • 400ml can coconut milk
  • 400g gluten-free tofu puffs or cubed, pan-fried tofu 

To finish:

  • ½ quantity (200 g) gluten-free Chinese egg noodles
  • 100g vermicelli noodles
  • 1 bunch Vietnamese mint, leaves picked, to serve 
  • Trimmed bean sprouts, to serve
  • 1 long red chilli, deseeded, sliced, to serve 

 

1. To make the laksa paste, use a mortar and pestle or food processor to grind the chilli, lemongrass, galangal, ginger and turmeric until smooth. Add the paprika and oil and mix to combine.

2. For the broth, heat the oil in a large saucepan over a medium heat. Cook the spring onion greens and curry leaves, stirring, for 2 minutes or until fragrant and softened. Add the laksa paste and cook, stirring, for 2–3 minutes or until fragrant. Add a splash of water if it sticks at any point. Add the vegan fish sauce, sugar, tamarind paste and tamari and stir to combine. Stir in the water or stock and coconut milk. Add the tofu, then reduce heat to low and simmer, uncovered, for 10 minutes to allow flavours to infuse.

3. Meanwhile, par-cook the Chinese egg noodles (1–2 minutes instead of 2–3) following instructions on page 251. Pour boiling water over the vermicelli in a heatproof bowl and leave to soften for about 2–3 minutes. Drain and set aside.

4. Taste and adjust broth according to your preferences. Add a little extra stock or water if necessary.

5. To serve, divide noodles between serving bowls. Ladle over the hot broth and finish with the Vietnamese mint, bean sprouts and chilli.

Hungry for more recipes? Sign up to our foodie email here


Intolerance-Friendly Kitchen Georgia McDermott

Dependable, delicious recipes that make great food accessible for a range of intolerances: gluten free, FODMAP friendly and more.

Buy now
Buy now

More features

See all recipes
Recipe
Mouth-watering hot cross buns

Don't deprive yourself of this Easter favourite.

Recipe
Dark chocolate sandwich biscuits

If you're into TimTams, this recipe is for you.

Recipe
Cacio e pepe and brown butter sage sauce

A perfect dish to post to Instagram.

Recipe
Salsa Agresto

This flavourful salsa makes an excellent topping for a huge variety of meat and vegetable dishes – a true all-rounder.

Recipe
Halloumi with Lemony Honey and Sesame Salt

Fried cheese is one of life’s greatest pleasures, and having experienced many of them, I feel confident saying so.

Recipe
Sticky, Spicy Basil Shrimp

I developed a habit of eating the entire shrimp when I was a kid.

Recipe
Cherry Clafoutis

This delightful recipe from Maggie Beer's Summer Harvest Recipes is sure to delight your guests.

Recipe
Golden Chicken Stock

I just can’t cook without a good stock, and a chook stock is the one I use most of all.

Recipe
Buttery Beef and Peanut Stir-Fry

I get these intense cravings for stir-fries. Whether it’s the hottest humid night or a blistering cold day, a stir-fry energizes me in a way that few dishes can. This one is on regular rotation in my home kitchen.

Recipe
Herby Rice and Black Bean Salsa Burrito Bowl

Both fresh and substantial, this burrito bowl is packed with fresh herbs which elevate the rice to something special.

Recipe
Grilled eggplant salad | yam makreua yao

An attractively smokey salad from Thai Food.

Recipe
Marinated prawn salad with grated coconut | pla gung mapraow krut

A delicious and easy dish that's full of flavour.

Looking for more recipes?

See all recipes