I try to eat at least a couple servings of vegetables every day, and usually I have no problem doing that.  Saturday, however, I realized as I got into bed that the mushrooms in this soup were the only vegetable I had all day.  Oops.

I guess that’s what happens when your first meal of the day is French toast at 11 am, after a leisurely run.

…and then you decide to make chocolate chip cookies with toasted coconut in the middle of the afternoon.

We had laksa for dinner, which I hadn’t had in years.  It’s a delicious Malaysian curry and coconut milk soup that’s incredibly flavorful (and rich! If you use full-fat coconut milk, which you really should).  I adapted three different recipes and made the curry paste from scratch (not as time-consuming as it sounds).  It may not be vegetable-packed, but it is pretty tasty.

I kicked off Sunday with a 10 mile run and came home to find Mike and Ellie watching the England-Italy match.  Technically Ellie wasn’t really watching…

We were both really disappointed England lost.

I wrapped up the week with 46 miles of running (the streak lives on!) and we had a LOT of  vegetables for dinner (quinoa bowls with dragon sauce!).

Another great weekend in the books.



    Curry paste
  • 2 cloves garlic, chopped
  • 1" piece fresh ginger, peeled and chopped
  • 2 serrano chiles, chopped
  • 2 stalks lemon grass
  • 2 tbsp chopped cashews
  • 1 tbsp palm sugar (or light brown sugar)
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp vegetarian fish sauce
  • Juice of 2 limes
  • Soup
  • 4 tbsp vegetable oil, divided
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 8 ounces tofu, thinly sliced
  • 12 button mushrooms, quartered
  • 8 ounces rice noodles
  • 2 green onions (green parts only), thinly sliced


  1. To make the curry paste, chop the bottom two inches of lemongrass and place in a food processor (reserve the tops for making the soup.
  2. Add the remaining ingredients and process until a smooth paste forms.
  3. Soak the rice noodles in warm water for about 20 minutes, then rinse with cold water and drain.
  4. While the noodles are soaking, heat 2 tbsp of oil in a soup pot and add the curry paste. Cook, stirring, for about 3 minutes, until very fragrant.
  5. Stir in the vegetable broth and reserved lemongrass tops and bring to a simmer. Add the mushrooms and coconut milk and continue to simmer while you prepare the tofu.
  6. Heat the remaining 2 tbsp oil in a skillet and add the tofu. Cook for a few minutes on each side, until golden brown.
  7. Add the noodles to the broth and cook until they are soft. Ladle into bowls and add the tofu and green onions to each bowl.

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7 comments to Laksa

  • Ketty

    I am from that region and LOVE laksa :) Thanks so much for sharing the recipe.

  • I made laska once and absolutely loved it – I’m definitely going to give this recipe a try! Oh, and excellent running!

  • Cate, you amaze me. 46 miles! WOW! I can’t promise to run 46 miles this week (or this summer) but I can certainly say I’ll be trying this soup once the weather cools off. It looks so fantastic!

  • great job on the streak! Chocolate chip and toasted coconut cookies sound delicious, and the soup looks great as well. Where do you get your vegetarian fish sauce? I’ve had trouble finding any.

  • Cate

    I found some at a Chinese grocery store in the Richmond. It’s the only place I’ve ever seen it!

  • I should make french toast again. This is the second time I’ve seen it today. Both times it’s been topped with gorgeous strawberries.

  • Thanks for supporting England – we were gutted when we were knocked out. Husband most upset. I don’t think I’ve ever seen us win at penalties. Never mind – obviously we’ll sweep the board at the Olympics :)

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