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  • Brittany Aldridge

Luscious Coconut Laksa

Updated: Aug 20, 2020

This recipe is a frequent weeknight dinner in my household, and that's not just because it's mouthwateringly delicious, but it's also a punch of sweet, sour, and savoury flavours, and jam-packed full of healthy veggies. It's also one of those amazing little things called a "one pot wonder"; I literally throw everything in the pot, have a glass of wine (or two!), and come back 45 minutes later to this supremely gratifying soup, every time. So what are you waiting for? Read ahead now.


  • 3 chillies, whatever you have in your fridge (or to taste)

  • 2 garlic cloves, finely diced

  • 1 small knob of fresh ginger

  • 1 stem of lemongrass (if you have it)

  • 1 large onion, finely diced

  • 3 teaspoons ground turmeric

  • 2 teaspoons of smoked paprika

  • 2 teaspoons ground coriander

  • 1 teaspoon of cumin

  • 1 tablespoons sesame oil

  • 3 tablespoons of vegetable oil or coconut oil

  • 2 cups of vegetable stock (or hot water seasoned with a good pinch of salt)

  • 2 cans of coconut milk

  • half a head of broccoli, broken into florets

  • 1 zucchini, sliced

  • 1 large carrot, cubed

  • 1 large handful of coconut flakes, toasted if you want

  • 1 handful of bean sprouts

  • 4 spring onions, diagonally sliced

  • A small bunch of fresh coriander, to serve

  • Limes or lemons, in wedges

  • 1 packet of dried rice noodles or rice, to serve

  • Optional: 1 packet of firm tofu or 6 chicken thighs/breast


  • On a clean chopping board, finely dice onion, ginger, lemongrass, garlic and chillies and chop carrot into large cubes.

  • On medium heat, add to a dutch oven (24 inch) or large pot; vegetable and sesame oils, onion, lemongrass, carrot, turmeric, paprika, cumin, chillies, and ground coriander and cook for 3 minutes or until cumin starts brown. Now add the ginger and garlic, stirring occasionally making sure garlic does not darken. If it does, reduce heat to low.

  • (Optional): if you are add chicken or tofu, do it now and cook for 4 minutes before proceeding to next step.

  • To the pot add vegetable stock and season with salt and pepper to taste. Cook, with the lid on for 25 minutes or until the soup has reduced by an inch or so.

  • Uncover the pot and add coconut milk, zucchini and broccoli (or anything else you would like to add, for example kale), and cook for another 7 minutes or so.

  • If you are using rice noodles or rice, now is the time to cook them. Follow packet instructions.

  • Once the soup is beautifully fragrant, give it a taste and season with the juice of limes and lemon, or a teaspoon of brown sugar, or more salt if necessary! Use you instincts! This is the fun part!

  • Finally, serve with rice noodles or rice and ladlefuls of the laksa on top. Garnish with bean sprouts, fresh coriander leaves, or coconut flakes - but definitely with a big wedge of lime. Please enjoy!

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