Make a special trip to an Asian grocer to get the ingredients for this heart- and limb-warming soup. If you can't get tofu puffs, cut firm tofu into big chunks, coat generously in cornflour and deep-fry. Thai basil and mint would make a welcome addition at the end.

  • Total time: 1hr

Serves: 4


  • 100g peeled baby shallots
    8 garlic cloves
    25g peeled ginger, sliced
    15g lemongrass (soft white stem only), sliced
    2 tsp ground coriander
    3 large dried red chillies
    2 tbsp sambal oelek (or other savoury chilli paste)
    4 tbsp vegetable oil
    50g fresh coriander
    1¼ litres vegetable stock
    3 branches laksa leaves (aka kesum leaves), or curry leaves, or both
    2 tsp curry powder
    1½ tsp salt
    2 tbsp caster sugar
    400ml coconut milk
    100g rice vermicelli noodles
    300g bean sprouts
    150g french beans, trimmed and halved
    250g fried tofu puffs (optional)
    4 limes, halved


  1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
  2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, laksa branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
  3. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
  4. Just before serving, remove and discard the laksa branches (the leaves can stay in the soup). Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.