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

  • swedes
  • coriander leaves
  • coconut milk
  • ground cumin
  • garlic
  • fresh ginger
  • lemongrass
  • limes
  • vegetable stock
  • banana shallots
  • rice vermicelli noodles
  • Kashmiri chilli powder

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

  • 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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