• 6 shallots (Baby, – Peeled and roughly chopped)
  • 12 cloves garlic (– Crushed and peeled)
  • 1 ginger (thumb size bit of, – Peeled and roughly chopped)
  • 3 lemongrass stalks (– Ends removed and only the softer half used)
  • 1 tablespoon ground coriander
  • 1 tablespoon curry powder
  • salt (Generous sprinkle of)
  • 5 red chillies (Large dried)
  • 3 tablespoons chilli paste (Sambal Oelek – if you can’t find add in two red chillies Adjust according to how much spice you want)
  • 1 handful coriander leaves (and roots)
  • 2 vegetable oil (Generous glugs of rapeseed/)
  • 2 cans coconut milk (800ml)
  • 1 liter vegetable stock (good quality)
  • 5 curry leaves
  • 2 tablespoons palm sugar (brown sugar or caster will work too)
  • 150 grams green beans (– Ends trimmed)
  • 2 handfuls bean sprouts
  • 150 grams spinach (– Thoroughly washed, hard stalks removed)
  • 200 grams vermicelli rice noodles
  • 300 grams tofu (Vietnamese style puffed, – The more solid version works also but I’d recommend frying this up)
  • 3 limes (– Quartered, juice squeezed into broth)
  • coriander (Handful of chopped, to garnish)
  • 2 kaffir lime leaves (– Finely sliced or left whole, optional)


  1. Begin by making your paste. Combine the following ingredients in a large pestle and mortar and be prepared for some arm work or take the easy route and add into a food processor; Shallots, garlic, ginger, lemongrass, ground coriander, curry powder, salt, chilli paste and dried red chillies, coriander and oil
  2. Blitz until it’s as smooth as you can get it adding in a dash more oil if needed
  3. Add a glug of oil to a large casserole dish or whatever you’re going to cook your Laksa in followed by your paste
  4. Cook over a low heat for around fifteen minutes ensuring you stir every now and then so it doesn’t stick at all
  5. Add in the coconut milk and stock followed by the curry leaves and palm sugar allowing to cook over a medium heat for around 20-25 minutes. Taste adding more salt or palm sugar depending on flavour
  6. In a large mixing bowl cover your vermicelli noodles with boiling water and allow to sit for 2 minutes then drain and rinse with cold water, set to one side until you’re just about to serve
  7. Prepare the green beans, rinse the spinach and chop the tofu and limes. Prepare your coriander and kaffir lime leaves to garnish and set to one side
  8. When you’re happy with your Laksa and ready to serve simply increase the heat and add in your green beans and tofu and allow to cook for two minutes
  9. Next add in the noodles, spinach and bean sprouts, bring the stock back to the boil and then serve
  10. Finish by squeezing the lime over everything, sprinkling each serving with coriander and finely sliced kaffir lime leaves for added zestiness


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