A fragrant and spicey soup. This version takes minutes to throw together and is a fabulous quick lunch or dinner.

serves 2


To make the paste:

1 tsp turmeric

1 tsp ground coriander

2 red chillies (one with seeds)

½ small red onion

1 lemongrass, outer husk removed

4 garlic cloves

2 inch piece of ginger

1 tbsp almond butter

1 tbsp fish sauce (OR tamari sauce if you are vegan)

juice of 1 lime

Soup ingredients:

Vegetables such as carrots shaved in ribbons using a peeler, courgettes sliced into discs, spinach, kale, onion chopped, broccoli florets, frozen peas etc

Chicken strips – cut from 1-2 chicken breasts OR 10-12 king prawns OR Tofu cut into cubes

2 cups of vegetable or chicken stock (homemade if possible!)

½ can coconut milk – including cream off the top

Juice of 1 large lime

10 fresh basil leaves & a handful of chopped fresh coriander

Lime wedges for serving


Blend paste ingredients together.

Heat some coconut oil in a pan, add 3 tbsp of the paste then add vegetables (ones that need substantial cooking such as broccoli, carrots etc) and cook, covered, for 5 minutes on a low heat.

Add stock and cook until veg is just cooked. Add other veg such as frozen peas, carrot ribbons, spinach – ie ones that need very little cooking, at this point.

Add the coconut milk – leave on the heat for just a few more minutes to warm it through, then turn off the heat. Taste and add another tbsp of laksa paste if required.

Squeeze in the lime juice and fresh herbs, then serve into bowls.

Season with more fish sauce or a pinch of salt.

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