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Laksa is warming, hearty, make-ahead meal and loaded with healing herbs and spices. This spicy noodle soup hails from Malaysian, Singapore, Indonesia and Thailand and its heat and fresh flavours are a treat in the British winter.

You can add almost any vegetable so the key is to get a delicious broth. I found a great recipe for the laksa base on Tales of a Kitchen (read the full post here). Once you make it you can get creative and add a range of seasonal vegetables — though not traditional I might spiralise sweet potato, beetroot and carrot, toss in some hearty winter greens like shredded kale, and maybe tempeh or tofu for extra protein and texture.

Below is a guide to making perfect homemade laksa base. For instructions on completing the whole bowl visit Tales of a Kitchen.


Ingredients for the LAKSA PASTE

  • 5 chilies of your choice (as hot as you want them), stemmed and seeded if you want
  • 4 red shallots (small onions), peeled and quartered
  • 2 TBSP roughly chopped ginger
  • 3 big garlic cloves
  • 3 coriander roots, cleaned really well
  • 2 large lemongrass stalks (white part only), trimmed and chopped
  • handful of cashews (or macadamia if allergic to cashews)
  • 1 TBSP coriander seeds (whole)
  • 1 TBSP cumin seeds (whole)
  • 1 tsp paprika
  • 1 TBSP turmeric (fresh or powder)
  • 4 TBSP tomato paste (totally not traditional, but I love it in this recipe)


  1. Add coriander and cumin seeds in a small pan on low heat and slightly toast them for 1-2 minutes, careful not to burn them.
  2. Set aside and allow to cool.
  3. Once cooled, add them to a mortar and pestle and grind them finely.
  4. Add all ingredients for the laksa paste to a blender and process until you get a fine paste. Should take around a minute. Scoop into a bowl.

Laksa is light enough for a pre-yoga snack, especially if you’re heading to the studio after a long day of work. It is equally good as warming lunch, or even breakfast.

Share your favourite one-pot winter recipe in the comments!