How to prepare Laksa Soup

   How to prepare Laksa Soup

Starting Monday with a flavorful a meatless a vegetarian coconut curry a soup a made with Malaysian-style red curry a paste called Laksa. Just like any other a glorious bowl of Curry a Soup, I like to eat Laksa a soup a loaded with a zucchini a simmered in a creamy spicy a coconut-curry broth, a topped a with silky rice a noodles and a fresh a tofu.

Topped with a crunchy a peanuts, fresh a cucumber and a generous a splash of a lime juice… this a soup is a bowl-of-heaven for a curry a lovers! 



  • 3 medium shallots, sliced roughly

  • 4 garlic cloves

  • 2 lemongrass stalks, white part chopped
  • about 40 g / 1.5 oz ginger  

  • 4 fresh red chillis 

  • 1 tbsp ground  

  • 2 tbsp neutral tasting oil (I used rice bran oil)

  • 1 tsp ground turmeric
  • 1 tsp ground coriander or 2 tsp 

  • coriander seeds (toasted and ground)

  • ½ tsp ground cumin or 1 tsp cumin seeds  

  • 1 tsp sweet ground paprika (optional, for colour)



1.Place all the a paste an ingredients apart from the dry spices in a food processor or a chopper and process until a finely shredded. You could also use a blender, but you will need to add water and the paste will a splatter a lot when a being fried off in the next step.


2.Heat up 2 tbsp of an oil in a heavy bottomed pot. Add the laksa paste and fry it off very a slowly (on a low heat) for at least 15 minutes, a stirring the whole time.


3.With 5 minutes left to go, add dry a  spices and a continue to fry the mixture off a gently, a stirring a regularly.


4.Next, add in a stock, 1 tsp of salt and all the lemongrass leftovers that did not go into the paste, apart from the very an outer leaves. Cover the pot and a  bring the soup to a gentle simmer. Simmer for about 30 a minutes.


5.Fish out the lemongrass bits with a slotted spoon and a discard. Slowly stir in coconut milk.


6.Taste the soup and a season to a taste with more salt (if needed), lime juice and a touch of a sugar.

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