Vegetable Laksa

This comforting soup contains potent anti-inflammatories like ginger and turmeric. To turn up the heat, add more chile peppers, which studies suggest can help lower blood pressure, reduce cholesterol, and even prevent clotting.
Vegetable Laksa


2 lemongrass stalks, mince only their tender hearts
2 red chile peppers, seeded
3 tablespoons minced fresh ginger
2 garlic cloves, minced
1 shallot, minced
½ cup fresh cilantro leaves and stems, roughly chopped
1 teaspoon honey
1 tablespoon canola oil
1 teaspoon sesame oil
1 teaspoon ground turmeric
Juice of 1 lime

3 ounces thin rice noodles
1 tablespoon canola oil
4 tablespoons laksa paste (extra paste can be stored in the fridge for 1 week and freezer up to 6 months)
2 cups vegetable or chicken broth
½ cup light coconut milk
½ cup broccoli florets
½ cup snow peas, cut in half
½ cup carrots, cut on the bias ½-inch thick
1 tablespoon Asian fish sauce
½ cup cilantro leaves
2 limes, cut into wedges

Nutrition Facts

Per serving: 390 calories, 17 g fat, (4 saturated), 59 carbohydrates, 2.4 g protein, 5.7 g fiber, 776 mg sodium (34% Daily Value).

Read more Healthy Recipes.


1. To make the laksa paste: Place the lemongrass, chile peppers, ginger, garlic, shallot, cilantro, honey, canola oil, sesame oil, turmeric, and lime juice in a food processor and pulse until a thick paste forms.

2. Cook the noodles per the package directions, drain, and set aside.

3. Pour the canola oil into a medium saucepan, add the 4 tablespoons of laksa paste, and cook over high heat for about 2 minutes, until cooked. Add the broth and coconut milk, turn down the heat, and simmer 20 minutes.

4. Add broccoli, snow peas, and carrots; cook for 5 minutes. Add noodles and cook for 2 minutes. Stir in the fish sauce and remove from heat.

5. To serve, pour laksa into bowls and garnish with cilantro leaves and lime wedges.