How to Make Vegetarian Malaysian Laksa with Lakadong Turmeric

A rich and soul-warming bowl of Vegetarian Malaysian Laksa, this dish brings together bold Southeast Asian flavors with a comforting coconut-based broth. Featuring Living Roots’ Lakadong turmeric, prized for its vibrant color and high curcumin content, the broth is infused with aromatic spices, fried tofu, tender greens, and silky rice noodles. Perfect for cozy nights or when you're craving a fragrant, flavor-packed meal that’s 100% plant-based.

Ingredients:

Laksa Paste:

1. 1 large red onion, sliced roughly
2. 10 garlic cloves
3. ¼ inch lemongrass stalk
4. ¼ inch ginger or galangal, sliced roughly
5. 4 fresh red chillis or dried red chillis soaked in boiling water
6. 2 tbsp sesame oil
7. 1 tsp ground turmeric powder
8. 1 tsp ground coriander powder
9. ½ tsp ground cumin powder

Broth:

1. 1¼ tsp fine salt, adjust to taste
2. 400 ml full-fat coconut milk
3. ½ cup water
4. Juice of ½ lime (approx. 2-3 tbsp), adjust to taste
5. 1 tbsp  jaggery/sugar

Toppings/To Serve:

1. Steamed green veggies: bok choi/spinach
2. 150 g rice noodles, cooked
3. 50 g tofu, cubed and deep-fried
4. 4-5 small brinjals, sliced vertically and deep-fried
5. 150 g button mushrooms, sliced and sauteed
6. Fresh coriander, chopped
7. Toasted black sesame seeds