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Turmeric & Ginger Laksa with Zucchini and Peanuts

This recipe is so quick to prepare, packed with zucchini, spinach in a rich coconut broth with rice noodles.

Serves 2


1 zucchini, into half moons

3 cloves of garlic, minced

1 knob of ginger, minced

1 red chilli, deseeded and finely diced

1 tsp ground turmeric

1 tsp smoked paprika

½ tsp ground coriander

1x can coconut milk

250ml veg stock

100g baby spinach

120g rice noodles

1 lime

25g salted peanuts


1. Heat oil in a deep frying pan and fry zucchini until lightly charred and starting to soften.

2. Add garlic, ginger and spices and fry for 2 mins until fragrant.

3. Add coconut milk and veg stock and bring to a simmer for 10 minutes. Add half the lime juiced, taste and season. Add spinach to wilt.

4. Cook noodles in a separate pan of salted boiling water, according to packet instructions. Drain the noodles and divide between 2 bowls. Spoon laksa and veggies over the top. Top with peanuts to serve with the remaining lime wedges.

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