Laksa

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.

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