Pic of Cauliflower and coconut laksa with kale and rice noodles

Cauliflower and coconut laksa with kale and rice noodles

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Vegetarian mains

Cauliflower and coconut laksa with kale and rice noodles

Main Serves 2 45 min
The reason for cooking the noodles and kale separately is to stop them clouding and overpowering the stock, the noodles with their excessive starch and the kale with a murky greenness. The quick blanching and cooling locks the colour into the kale leaves.

Cook's notes

Lemongrass rarely softens well if added to a dish. By giving the stalk a few firm smacks the bulb splits open to reveal its fibrous heart. You can then sit it in the curry like a teabag, removing it at the end after it has infused its unique flavour.


  • 25g ginger
  • 2 garlic cloves
  • 1 red chilli
  • 30g fresh coriander
  • 1 lime
  • 1 tbsp sesame oil
  • 1 vegetable stock cube
  • 2 sticks rice noodles
  • ½ small cauliflower
  • 1 small head black kale
  • 1 lemongrass stalk
  • 400g tin coconut milk
  • 1 tbsp soy sauce
Image of Cauliflower and coconut laksa with kale and rice noodles


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Peel the ginger and garlic. Deseed the red chilli. Divide the stalks and leaves from the coriander. Zest and squeeze the lime. Make the laksa paste: blend the ginger, garlic and red chilli in a food processor with the coriander stalks, lime juice and sesame oil.
  • Step 2

    If you don't have a processor then finely chop the ginger, garlic, chilli and coriander stalks before mixing in the lime juice and sesame oil. Boil a kettle and mix the stock cube with 300ml of boiling water.
  • Step 3

    Put the noodles into the heatproof bowl and tip over the rest of the hot water until the noodles are covered. Stir once and leave to sit for 4-5 minutes, until just cooked.
  • Step 4

    Drain the noodles and cool in cold water immediately. Leave in the cold water until ready to use. Put a saucepan of water on to boil. Trim away the green leaves and stalk from the cauliflower and break half of the head into small bite-sized florets.
  • Step 5

    Strip the kale leaves away from their stalks, discarding the stalks. Give the stick of lemongrass a few firm smacks to split the bulb end open. Blanch the kale leaves in the boiling water for 2 minutes until tender, drain and cool immediately in cold water.
  • Step 6

    When cool, squeeze out as much excess water as you can from the kale. Chop it into fine shreds. Give the saucepan a quick clean, pop it onto the heat and add the laksa paste.
  • Step 7

    Cook gently for 1 minute, until it starts to smell fragrant. Add the coconut milk, the 300ml of vegetable stock, soy sauce and lemongrass stalk. Simmer gently for 5 minutes.
  • Step 8

    Add the cauliflower florets to the pan. Simmer for a further 5-7 minutes, until very tender. Stir in the shredded kale at the end. Drain the noodles and divide them between 2 deep bowls. Ladle in the hot laksa and garnish with the coriander leaves and lime zest.

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