I LOVE me a good laksa! Good being the operative word there…My first time ever in Malaysia, all I could think about on the plane was finding a good laksa. When we finally sat down to dinner that night, I was sorely disappointed. It was a sad mess of overcooked vegetables and bland pre-made laksa paste. However, I did feel better seeing the alternatives: my friend had ordered some fantastic sounding dish, that was actually foul deep fried tofu covered in cheap nasty mayonnaise. Overall, a street food fail! This one is super tasty and should see you nicely through a cold Friday evening. Enjoy.


Serves 4

  • 1-2C chopped vegetables of your choosing – I’ve used broccoli, purple and yellow carrots, snow peas, tomato, and onion.
  • 1 whole young coconut
  • 1 packet kelp noodles, or 2 zucchini for noodles


  • 4 stalks lemongrass
  • Small knob ginger (about 5cm long)
  • 1 clove garlic
  • 3 chilli
  • 3T coconut oil
  • 1T coconut sugar
  • 1/4C soaked cashews or other nuts
  • 2T (or more) water, if your blender needs it to help blend.


  1. Make the paste first: Throw all paste ingredients, except water, into a high speed blender, and blend! Add water if necessary. Scrape out and place in jar for storage – will keep for a couple of weeks in the fridge, or longer in the freezer.
  2. Chop veggies. Place evenly in bowls you’ll be serving from.
  3. Remove kelp noodles from packet and wash. Chop into smaller strands if desired – it will help with splitting them into serves if you do! If you’re using zucchini, spiralise into noodles, or use a veggie peeler. Place into serving bowls.
  4. Open the coconut. Place water into blender. Scoop out flesh and add to blender. Blend.
  5. Add 1T laksa paste to jug. Blend again. Add a little more water if needed.
  6. Pour evenly over veggies and noodles in serving bowls. Warm in dehydrator if desired – alternatively, warm over a low heat on the stove.