Gluten Free, Keto, Sides & Condiments, Vegan and Vegetarian, Vegetable Stock Recipes

Vegan Red Laksa Paste

print pdf



  • 12 long dried chilli seeds removed soaked in ¼ cup boiling water
  • 2 stalks of lemongrass bruised and chopped, discard the woody stems
  • An inch piece of galangal peeled and grated
  • 4 garlic cloves peeled
  • 1 teaspoon of dark miso paste (to replace shrimp paste and make vegetarian)
  • 1 teaspoon of Urban Forager Vegetable Stock Concentrate
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 5 stems of coriander with roots and leaves roughly chopped
  • 2 eschalots peeled and roughly chopped
  • Zest of 1 lime


  1. Prepare all ingredients as instructed
  2. Including the boiling water from the dried chillis, blend all the ingredients up until the consistency is smooth
  3. Store in the fridge for up to 5 days, or keep in freezer

Subscribe to our Newsletter