Vegetable Laksa

Vegetable Laksa

Based on 1 ratings

"A fragrant Asian-inspired soup full of crunchy vegetables."


Easy 👌


10 min


10 min


0 min


1 tbsp
Thai red curry paste
10 g
chili (red)
200 ml
coconut milk
425 ml
vegetable stock
125 g
50 g
baby corns
50 g
mange tout
150 g
rice noodles
50 g
baby spinach
10 g


grater, knife, bowl

Recipes made to your taste

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  • Step 1/9

    • 10 g ginger
    • grater

    Peel and grate (or finely chop) the ginger

  • Step 2/9

    • 1 chili (red)
    • knife

    Deseed both chillies. Finely chop one of them and thinly slice the other into rings.

  • Step 3/9

    • 10 g peanuts

    Dry fry the peanuts until they’re nicely toasted. Leave to cool then roughly chop and set aside.

  • Step 4/9

    • 1 tbsp Thai red curry paste
    • 200 ml coconut milk

    Put the curry paste in a pan with the ginger, chopped chillies and HALF the coconut milk.

  • Step 5/9

    Bring to the boil, then turn down to a simmer and cook, stirring it for 2-3 minutes.

  • Step 6/9

    • 425 ml vegetable stock

    Add the remaining coconut milk, vegetable stock and simmer for a further 2 minutes.

  • Step 7/9

    • 125 g peas
    • 50 g baby corns
    • 50 g mange tout
    • 150 g rice noodles

    Add the peas, baby corn (cut into bite size chunks), mange tout (sliced in half) and noodles and cook for 5 minutes under just tender.

  • Step 8/9

    • 50 g baby spinach

    Remove from the hear and stir in the spinach.

  • Step 9/9

    • bowl

    Ladle the hot soup into bowls and garnish with the sliced chillies and peanuts to serve.

  • Enjoy your meal!

    Vegetable Laksa


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