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20 Sep, 2022

Vegetable Laksa

Creamy yet cleansing, this noodle laksa is packed with all the goodness. Finished with a silky coconut milk and shiitake broth as well as a homemade punchy chilli jam that takes the dish to another level!


Serves 2.


  • 200g chestnut mushrooms, sliced
  • 1 small leek, roughly chopped
  • Thumb sized piece of ginger, peeled and grated
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp tamari
  • 100g dried shiitake
  • 600ml vegetable stock
  • 100ml coconut milk
  • Pinch chili flakes

For the chili jam:

  • 1 tsp rapeseed
  • 1 red onion, finely diced
  • 1 small piece ginger, grated
  • 2 cloves garlic, finely diced
  • 4 red chillies, finely diced
  • 1/2 tsp dried chili flakes
  • 2 tbsp maple syrup
  • 1 tbsp tomato purée
  • 1 tbsp tamari
  • 50ml water


  1. In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden. Add in the ginger, garlic, tamari, shiitake and 500ml vegetable stock and simmer for 30 minutes. Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.
  2. For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent. Add in the garlic and ginger and cook for a few minutes until softened. Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined. Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.