Vegetarian Laksa


Preparation time: 20 minutes
Yield: Serves 4


  • 200 g rice noodles
  • 100 ml coconut milk
  • 300 ml vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Syracuse: American Spice Blend
  • Bunch of snow peas or green peas
  • 1 chilli
  • 1 big onion
  • 5 mushrooms
  • ½ green bell pepper
  • ½ red bell pepper
  • 2 limes
  • Fresh coriander leaves


  • Chop the onion and slice mushrooms. Cut bell peppers and peas into pieces. Thinly slice chilli.
  • Heat a non-stick pan over medium-high heat. Fry onion and chilli for 3 minutes. Add Syracuse spice blend, stirring for 1 minute. Add vegetable and keep frying for the next 5 minutes.
  • Meanwhile boil noodles for 5 minutes or until tender. Drain it and rinse with cold water to avoid sticking together.
  • Stir in stock in a pan, cover and bring to the boil. Simmer for 5 minutes (not longer, otherwise vegetables will lose their bright colours!).
  • Remove from heat. Stir in the coconut milk. Season it with soy sauce and lime juice.
  • Divide noodles between bowls, ladle the soup and decorate with coriander leaves, chilli and lime quarters.