How to Make Rich, Vegan Laksa Noodle Soup | Food52 + LG Studio

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Laksa is a rich, spicy comforting noodle soup found in many parts of Southeast Asia, including Singapore, where Food52 Editorial Lead Brinda Ayer’s family is from. The broth is typically made with shrimp paste, but this version, from Meera Sodha’s cookbook EAST, packs plenty of flavor with its slowly cooked paste of aromatics, fresh herbs and chile. The bright, soulful and balanced flavors in the dish make it the perfect meal for a wintery day. This recipe is shared in partnership with LG Studio. GET THE RECIPE ►►

PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes

6 cloves garlic, roughly chopped
1 inch ginger, peeled and roughly chopped
4 teaspoons red chile powder, such as Kashmiri
2 1/2 teaspoons ground cumin
2 lemongrass stalks, bottom 2 inches only, roughly chopped
3/4 cup packed cilantro, stems and leaves divided
4 1/4 cups vegan vegetable stock
6 shallots
1 splash canola oil, plus more as needed
14 ounces (1 can) full-fat coconut milk
1 1/2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
2 pounds rutabaga (3/4 of a large one), peeled
7 ounces rice vermicelli noodles
2 limes, cut into wedges


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oof says:

lovely, thank you

Bintou J says:

More vegan content please!! I loved this recipe!

anjunadeep. ck says:

There's so many variants of laksa in South East Asia, each differ from the other with its own distinctive unique blend of herbs & spices and choice of noodle.

I would be more specific and take greater care on the use of the term 'laksa' and not to generalise the term for Western audience consumption out of respect for the origins.

Frank Diaz says:

be still my beating heart

R T says:

The presenter was lovely. Please feature her in more videos ☺️

Mark Ahsac says:

Sounds delicious! And luckily all of the ingredients are ones I use on a regular basis besides the rutabaga! I'll definitely be making it this winter 😀

Robert Innis says:

Shola, formerly from Bon Appetite brought me here. I'm sold.

Jessel Duque says:

We don't really have rutabaga available where I'm from. Can we substitute something similarly starchy? Maybe taro?

B's Bites says:

Love Meera Sodha's book! I recently adapted her recipe for chilli tofu and made spicy chilli tofu baos. Delish!

蛋與妹妹的生活扎記 says:

She didn't seem to be that comfortable in the kitchen……

Apt Gun says:

More vegan asian recipes! Luv from Indonesia 💚

Sophia Finucane says:

I like brinda she has a lovely energy!

Marcus Saroop says:

Why do you make a video without saying what ingredients you add to sauce, the recipe or the preparation? Certainly not a friendly recipe. More description please.

Ana Coffield says:

Hi :)💖🔆🤪

Art by Tuna says:

oh, I am MAKING this!!! salivating just thinking about it!

bosco's world says:

Just in case YouTube did not suggest this for any of you, the new Claire saffitz channel

Catherine Rich says:

Great recipe, but this host can chill out! She seems so anxious. Don't worry, we like your recipe, it's no stress!

Carolyn Rice-Davis says:

Gosh, just watching you made me hungry. I have to try this during the holidays!!! Thks for recipe!

Minori Takahashi says:

someone get her a new oil dispenser please i’m begging lmao

nibrahim says:

looks delicious! love laksa but never thought i could have it without the fish sauce flavor, will def try this

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