Vegetarian Laksa

That is my fast version of Thai Laksa. It’s less spicy then original one (you can obviously add more chilli) and more fusion. Instead of using laksa paste I chose a fruity and floral spice blend called Syracuse from SPRIG. It’s a mix of chilli, pepper, nutmeg, garlic, lime juice and many more. For me the best about this blend are herb tomato notes which you can smell from the moment you open the jar.

Preparation time: 20 minutes

Serves: 4


200g rice noodles

100ml coconut milk

 300 ml vegetable broth

1 tablespoon soy sauce

1 tablespoon Syracuse: American Spice Blend

bunch snow peas or green peas

1 chilli

1 big onion

5 mushrooms

½ green bell pepper

½ red bell pepper

2 limes

fresh coriander leaves

Chop the onion and slice mushrooms. Cut bell peppers and peas into pieces. Thinly slice chilli.

Heat a non-stick pan over medium-high heat. Fry onion and chilli for 3 minutes. Add Syracuse spice blend, stirring for 1 minute. Add vegetable and keep frying for the next 5 minutes.

Meanwhile boil noodles for 5 minutes or until tender. Drain it and rinse with cold water to avoid sticking together.

Stir in stock in a pan, cover and bring to the boil. Simmer for 5 minutes (not longer, otherwise vegetables will lose their bright colors!).

Remove from heat. Stir in the coconut milk. Season it with soy sauce and lime juice.

Divide noodles between bowls, ladle the soup and decorate with coriander leaves, chilli and lime quarters. Enjoy!


To get to know more about amazing SPRIG spices or to buy this amazing spice blend, check out SPRIG’s website or their Facebook fanpage.


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