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Swede laksa

This is a real winter warmer: spicy, comforting and full of flavour. It was easy enough to make on a week night too - bonus!

Serves 4

vegetarian, vegan, gluten free, dairy free


6 garlic cloves, peeled and roughly chopped
3cm ginger, peeled and roughly chopped
4 tsp chilli powder
2½ tsp ground cumin
2 lemongrass stalks, bases only, roughly chopped
30g fresh coriander, leaves and stalks
6 banana shallots, peeled and halved (I used the equivalent in onions)
1 litre stock
Rapeseed oil
1 x 400ml tin coconut milk
1½ tsp salt
1½ tsp sugar
800g swede (ie, about ¾ of a large one), peeled
150g rice vermicelli noodles
2 limes, cut into 4 wedges each


I changed nothing from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Swede laksa in bowl