This is my collection of High Flavour, Low FODMAPs recipes, perfect for people with fructose malabsorption.  Enjoy!

Vegetarian Curry Laksa

Vegetarian Curry Laksa

Serves 4

Fructose Free         Lactose Free        Gluten Free         Vegan

I love a laksa but finding a vegetarian one is incredibly difficult, add in the issue of fructose malabsorption and you have quite the issue.  This is my version, adapted from a few different recipes.  It’s full of flavour and perfect for those cold winter nights.  It takes a little while to make but it really is worth it.


  • 1 heaped tsp Asafoetida
  • 4 tbsp Vegetable Oil
  • 6 Spring Onions, green parts only
  • 35g Ginger, peeled and thinly sliced
  • 25g Lemongrass (soft white stem only), sliced
  • 2 tsp Ground Coriander
  • 2-3 Large Dried Red Chillies (depending on how spicy you like it)
  • 2 tbsp Sambal Oelek (make sure you check the ingredients for hidden nasties.  I used Yeo's)
  • 40g fresh Coriander, including the roots (plus a few extra leaves for serving)
  • 1.25l of Fructose Friendly Stock
  • 3 branches of Laksa/Kesum or Curry leaves
  • 1.5 tsp Salt
  • 1-2 tsp Curry Powder (depending on how spicy you like it)
  • 2 tbsp Caster Sugar
  • 400ml Light Coconut Milk
  • 100g Rice Vermicelli Noodles
  • 200g Green Beans, trimmed and halved
  • 250g Fried Tofu Puffs (make sure they are made with firm tofu and not silken tofu)
  • 2-3 Limes, halved


  • Food Processor/Blender
  • Large Saucepan
  • Medium Saucepan
  • Small Saucepan


  1. Put half the oil in a small saucepan, heat over a medium heat, add the asafoetida.  Cook for 1-2 minutes until the asafoetida changes to a golden yellow.  Allow to cool.
  2. Put the spring onions, ginger, lemongrass, ground coriander, dried chilli, sambal oelek, cooled oil/asafoetida, fresh coriander (including roots and stem) into a small food processor bowl and process to a semi-smooth paste.
  3. Heat the remaining oil in your big saucepan and fry your spice paste, on a low heat, for 20 minutes, stirring all the time – so that it cooks but does not burn.  Add the stock, laksa branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes.  Taste and add more salt if needed.
  4. Make the rice noodles up according to package instructions and then drain.
  5. Boil water in the medium saucepan and once it is boiling add the beans and tofu puffs and cook for 3 minutes.  
  6. Remove the laksa branches and leaves from the broth.  Cut the tofu puffs in half, diagonally and put these and the beans into the broth.
  7. Put the rice noodles into the bottom of the serving bowls, ladle over the laksa and place some coriander leaves on top, as a garnish.  Squeeze over a little bit of lime and serve with half a lime.
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