Contributor: Demuths


Laksa Lemak is a Malay coconut and noodle soup from Malacca. It’s a meal in itself; very rich and spicy and best served in deep bowls with chopsticks and a spoon to slurp up the coconut broth.

Serves: 4

Dietary: Vegan, Gluten free


Spice Paste

5cm piece of galangal, peeled and chopped

2 garlic cloves, peeled and chopped

1 red chilli, de-seeded and thinly sliced

1 stalk lemon grass, finely chopped

5cm piece fresh turmeric, peeled and chopped


200g plain tofu, sliced into matchsticks

100ml sunflower oil for frying the tofu

4 spring onions, sliced into rings

1 red chilli, finely sliced

handful of micro herbs such as lemon balm-alternatively use pea shoots

Noodle soup

1 tbsp sunflower oil

2 banana shallots, finely sliced

1 red pepper, thinly sliced

1 tin coconut milk (400ml)

500ml boiling water

2 lime leaves

100g baby asparagus spears

2 pak choy, washed and thinly sliced

1 tsp sugar

1 lime, juiced

salt to taste


200g dried thin flat rice noodles



Start by making the spice paste, blend the galangal, garlic, chilli, lemongrass and turmeric with the salt in a mini food processor to a smooth paste.

Prepare the garnishes; fry the tofu matchsticks in sunflower oil until golden and crisp, drain on kitchen paper. Slice the spring onions and red chilli.

To make the noodle soup, heat a large saucepan, add the sunflower oil and fry the banana shallots until soft and translucent.

Add the spice paste, stir-fry until fragrant and the colour of the paste has turned a shade darker.

Add the red pepper and stir-fry for a couple of minutes.

Pour in the coconut milk, water and lime leaves, bring to the boil, turn down the heat and simmer gently uncovered for 5 minutes.

Simmer the rice noodles in a separate pan of boiling water for 2 minutes until tender, then drain.

Add the asparagus and pak choy to the coconut broth and simmer for a minute.

Add the sugar, lime juice and salt to taste.


Divide the cooked rice noodles into 4 deep Chinese bowls. Ladle the laksa broth over the noodles. Top with the fried tofu, spring onions, sliced chillies and finish with a few micro herbs for garnish.


Bio: Demuths Cookery School is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Demuths Cookery School is run by one of the UK’s leading plant based chefs Rachel Demuth. She is joined by a team of experienced chef tutors who teach an exciting and varied selection of vegan courses for all abilities from beginner to accomplished cook.



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