Curry laksa from Plenty More (page 112) by Yotam Ottolenghi

View complete recipe

Ingredients

ground coriander
Buy Now
curry powder
Buy Now
- Burlap & Barrel - USA & Canada
Show all ingredients...
EYB Comments

This recipe is on p.100 in the US edition. Can substitute curry leaves for laksa leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

This recipe is on p.100 in the US edition. Can substitute curry leaves for laksa leaves.
Schooffiecooks on December 31, 2025

Love this one so much! It is definitely a flavor bomb and for me it smells like I am back in Thailand!
Ganga108 on February 28, 2022

Talk about a meal in a bowl, Laksa is the bomb. In this recipe, a spice paste is made by blending the ingredients then cooking it off slowly before adding stock and other flavour enhancing ingredients. This beautiful broth is served with noodles, sprouts, herbs and other toppings. The paste can be made ahead of time. Or make double and store the rest in the freezer.
Shaxon on December 30, 2021

I agree with Radishseed about the consistency and I regret that I didn't see it before I made the recipe. I served this along with YO Broccoli and Edamane salad (NY Times) for a guest for a winter dinner party. The flavors were interesting and well-balanced. It wasn't very spicy, but it was a good blend of sour, salty and unami. I added a few sliced shiitake mushrooms because I had them, and it was a good addition. My husband is vegetarian; it was nice to have a dish that happened to be vegetarian. It made about 8 servings. After serving 3, there was still a lot left over.
radishseed on January 04, 2021

This was delicious, and also quite eye-wateringly, nose-runningly spicy. I almost put less chile in at the beginning, given the size of my dried chiles and the heat of the jar of sambal oelek, but I went ahead and followed the recipe because I like spicy. Anyway, it's excellent while also being a bit too much, so next time I will cut back. Also, the instructions say to grind the paste to a "semismooth" consistency, but I had some small chunks that never cooked down and were a bit gritty, so I would go ahead and grind all the way to "smooth." And I liked it better with the tofu puffs heated in the soup so they soaked up some broth, rather than dropped on top as a garnish.