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Get ready to meet my Vegan Laksa! This vegetarian laksa is comforting, creamy, and full of flavour. Despite being a soup, the rice noodles also make it filling while keeping it gluten free. And best of all it’s super easy to make in one-pot.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Laksa curry is a fabulous go-to on those cold or dreary winter days when you want something warm and filling. It is everything you could want in a laksa noodle soup and more! The fresh and bright vegetables bring flavour and colour to this laksa soup. The laksa noodles and tofu make it a little heartier of a meal. Try out this recipe and dish up a bowl! You won’t regret it!
Laksa hails from Southeast Asia. It is sometimes known as Malaysian Laksa Noodle Soup, but also has roots in Singapore and Indonesia. Another common name is curry mee.
This was inspired by my Thai Vegetarian Curry Noodle Soup, and pairs well with this amazing Gluten Free Naan Bread recipe.
Ingredients to make Vegan Laksa
- Shallot – will be halved and sliced for this recipe.
- Orange or Yellow Pepper – needs to be thinly sliced.
- Laksa Paste – is a delicious collection of flavours similar to Thai curry paste.
- Extra Firm Tofu – is best for pan-frying, which is what we’ll be doing in this tofu laksa. If you have some spare then try my Vermicelli Noodles.
- Full Fat Coconut Milk – adds a delicious creaminess to this dish.
- Vegetable Stock – gives the soupy consistency to this vegetarian curry mee.
- Bean Sprouts – add a fun, crunchy texture to this veggie laksa.
- Pak Choi – also known as bok choy, should have the end chopped off to separate the leaves.
- Rice Noodles – are common in Asian dishes. If you have any spare then try my Peanut Butter Noodles.
- Lime – adds a nice pop of flavour. Be sure to save some for serving!
- Red Chilli – finely sliced, will serve as a garnish.
- Fresh Coriander – is also for garnish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Shallot – Yellow onions make a good substitute for shallot.
- Vegetables – If you have other veg in your fridge or pantry, try them out!
- Laksa Paste – Thai curry paste is a good substitute for laksa paste.
- Extra Firm Tofu – If you aren’t a vegetarian, you can try chicken, prawn, or fish in this laksa. Or try my Thai Red Prawn Curry.
- Rice Noodles – You can substitute with egg or flour noodles.
Variations
- Spicy – Swap the chopped chilli for some sambal for some added flavour and heat. Also try mixing some chilli or chilli flakes right into the laksa.
- Deluxe – With the combination of flavours and veg and the fresh coriander on top, this is already deluxe! Serve aside my Gluten Free Naan Bread or Socca to top it off!
- Kid friendly – If your kids don’t like heat, be sure to leave the chilli off their serving.
See this Vermicelli Noodle Soup on my website for another great noodle soup recipe!
How to make Vegan Laksa
Step 1: Begin by chopping the shallot, pepper, pak choi, tofu, and red chilli.
Step 2: Heat a large pan on medium heat. Add a glug of neutral oil, the shallot, and the pepper. After a few minutes add the laksa paste and stir to combine.
Step 3: Allow to simmer for a minute and then add in the cubed tofu. Combine to ensure the tofu is completely covered in the laksa paste.
Step 4: Add the coconut milk, vegetable stock, beansprouts, pak choi leaves, and rice noodles. Cook for 6-8 minutes until the rice noodles are cooked and the pak choi has softened.
Step 5: Squeeze the juice from ½ a lime and combine. Garnish with sliced red chilli and fresh coriander leaves. Serve with remaining lime wedges.
Hint: Adjust the heat to your family’s needs by adding some sambal for heat or adding more coconut milk to tame it down.
Leftovers
Leftover Vegetable Laksa Curry will last 3-4 days in the fridge. Store the soup and noodles separately for best results.
Recipe FAQs
Not typically. It often has a chicken broth as well as shrimp in it. I’ve created a delicious veggie laksa that is so good you won’t feel like you’re missing a thing!
It’s definitely not something you should have every day, but it does have a lot of great vegetables in it! The noodles and the full-fat coconut milk do bring a lot of calories.
You could, yes! Laksa paste and curry paste have a lot of similar flavours in them, so it makes for a great substitute if your local grocery store doesn’t have laksa paste.
Laksa is a popular dish from Southeast Asia. It is a spicy noodle soup that is usually made with thick rice noodles. It often has chicken or seafood as well.
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Vegan Laksa
Ingredients
- 1 large shallot, (halved and sliced)
- 1 orange/yellow pepper, (thinly sliced)
- 60 g laksa paste
- 1 block extra firm tofu, (cubed)
- 1 can full fat coconut milk
- 500 ml vegetable stock
- 100 g bean sprouts
- 1 pak choi, (end chopped off to separate leaves)
- 2 nests rice noodles
- 1 lime
- 1/2 red chilli, (finely sliced)
- fresh coriander to garnish
Instructions
- Begin by chopping the shallot, pepper, pak choi, tofu and red chilli.
- Heat a large pan on a medium heat and add a glug of neutral oil along with the sliced shallot and pepper. After a few minutes add the laksa paste and combine.
- Allow to simmer for a minute before adding the cubed tofu. Combine to ensure the tofu is completely covered in the laksa paste.
- Next add the coconut milk, vegetable stock, beansprouts, pak choi leaves andrice noodles. Cook for 6-8 minutes until the rice noodles are cooked and the pak choi has softened.
- Squeeze the juice from ½ a lime and combine, before garnishing with sliced red chilli and fresh coriander leaves. Serve with the remaining lime wedges.
Notes
Nutrition
So yummy! I put in some fresh tuna and other veg – it’s such a versatile and tasty recipe. l used a Waitrose Laksa paste and found I needed to add more to get the taste right for us. But another success, thanks James!
Yay thank you Terry!
This was easy and delicious!
Thanks Sarah 🙂