Swede laksa from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 74) by Meera Sodha

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Notes about this recipe

  • sibarone on January 29, 2026

    Absolutely delicious. I have made this dozens of times and do a double batch of the paste and freeze it flattened out in freezer bags in two person portions. I tend to fry the paste off on a low heat for a fair bit longer than the recipe calls for - 45 minutes or so. I’d recommend checking the soup a few times before serving and incrementally adding more salt (either ordinary salt/more bouillon powder or some fish sauce) and more sugar and lime juice to taste. The paste has a lot of flavour but needs seasoning correctly to bring that flavour out. We like this with soba noodles instead of udon as both of us in our household find the more complex,nutty flavour of the buckwheat compliments the swede better than white wheat flour noodles. Despite soba noodles being completely non traditional for laksa!

  • fernqueen on December 07, 2025

    not sure how everyone else is making theirs, but mine always turns out super flavorful! i really dislike the noodles used tho so i typically sub for something else. one of my most remade recipes

  • joelle on November 05, 2022

    As much as I love rutabagas and Meera Sodha, this was a bit of a miss for me. Adding a generous amount of lime and some extra heat from chile pepper flakes helped punch up the flavor, and it wasn't bad, but it's not one I would make again.

  • lilham on February 13, 2021

    I didn’t like the soup base. It lacked the depth of flavour normally found in laksa. I liked swedes in noodle soup however. I won’t be making this again but will borrow the idea of adding roasted swedes to other noodle soups.

  • MilduraSO on June 13, 2020

    Made this for the second time using the leftover soup from when I last made it (2 person household). Just needed to roast the swede and shallots, soak the noodles for 3 minutes and add a squeeze of lime when serving. All in all it was about 5 minutes in total spent in the kitchen and was delicious. I’ll probably make a larger batch of the laksa next time so I can freeze enough for several meals.

  • MilduraSO on May 18, 2020

    Wow! I wouldn’t normally be drawn to a dish starring swede but the head note made me curious and was 100% accurate. The swede and shallots were the most perfect pairing ever and tempered the fiery hot soup so well. Aside from giving the swede an extra 5 minutes, I wouldn’t change a thing about this recipe. I’ll probably be eating this weekly in the winter.

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