Laksa is a rich, spicy comforting noodle soup found in many parts of Southeast Asia, including Singapore, where Food52 Editorial Lead Brinda Ayer's family is from. The broth is typically made with shrimp paste, but this version, from Meera Sodha's cookbook EAST, packs plenty of flavor with its slowly cooked paste of aromatics, fresh herbs and chile. The bright, soulful and balanced flavors in the dish make it the perfect meal for a wintery day. This recipe is shared in partnership with LG Studio. GET THE RECIPE ►► https://f52.co/2W9CAMcPREP TIME: 15 minutesCOOK TIME: 1 hour 15 minutesSERVES: 4INGREDIENTS6 cloves garlic, roughly chopped1 inch ginger, peeled and roughly chopped4 teaspoons red chile powder, such as Kashmiri2 1/2 teaspoons ground cumin2 lemongrass stalks, bottom 2 inches only, roughly chopped3/4 cup packed cilantro, stems and leaves divided4 1/4 cups vegan vegetable stock6 shallots1 splash canola oil, plus more as needed14 ounces (1 can) full-fat coconut milk1 1/2 teaspoons kosher salt1 1/2 teaspoons granulated sugar2 pounds rutabaga (3/4 of a large one), peeled7 ounces rice vermicelli noodles2 limes, cut into wedgesSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
