Carrot and Coriander Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This vibrant laksa has become my go to weeknight dinner because it comes together in under an hour without any fussy techniques. The star here is really the carrots, which give the soup its gorgeous color and natural sweetness while being packed with beta carotene for your eyes. I love how the toasted coriander seeds add this warm, citrusy depth that makes the whole bowl taste incredibly complex, yet the recipe is refreshingly simple. The coconut milk keeps everything creamy and comforting, while the fresh ginger and garlic bring that signature laksa punch. It's the kind of meal that feels like you've been cooking all day, but honestly tastes just as good on a busy Tuesday.
Ella x
Ingredients
- 600 gcarrots(cut into chunks)
- 2 tbspcoriander seeds
- 3 tbspred curry paste
- 400 mlcoconut milk
- 800 mlvegetable stock
- 30 gfresh ginger(grated)
- 3garlic cloves(minced)
- 250 grice noodles
- 2 tbsplime juice
- 1 tbspfish sauce
- 30 gfresh coriander leaves(chopped)
- 4spring onions(sliced)
- 1 tbspcoconut oil
Detail level
Instructions
- 1
Toast coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then crush lightly with a mortar and pestle.
Tip: Toasting releases the oils and deepens the flavour significantly.
- 2
Heat coconut oil in a large pot and sauté minced garlic and grated ginger for 1 minute until aromatic.
Tip: Don't let the garlic brown or it will taste bitter.
- 3
Stir in the red curry paste and toasted coriander seeds, cooking for another minute to activate the spices.
- 4
Add the carrot chunks and stir to coat in the spice mixture, cooking for 2 minutes.
- 5
Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 15 minutes until carrots are tender.
Tip: The carrots will sweeten the broth naturally.
- 6
Stir in the coconut milk, lime juice, and fish sauce, simmering for another 5 minutes without boiling.
Tip: Add fish sauce gradually and taste as you go if you prefer it less intensely flavoured.
- 7
Meanwhile, cook the rice noodles according to packet instructions, drain well, and divide among serving bowls.
- 8
Ladle the hot laksa broth and carrots over the noodles and garnish generously with fresh coriander leaves and sliced spring onions.
Tip: Serve immediately while the broth is hot for the best flavour.
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