Carrot and Coriander Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A vibrant, aromatic Southeast Asian soup combining sweet roasted carrots with fragrant coriander seeds, coconut cream, and noodles for a comforting yet light laksa experience.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.