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–+ servings
vegan laksa served on a plate.
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5 from 3 votes

Vegan Laksa

This easy Vegan Laksa is a burst of flavour, loaded with colourful veggies and aromatic spices.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Soup
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2
Author: James Wythe
Cost: £5

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days with the noodles and soup in separate containers. Reheat on the stove or in the microwave.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Try using some of the veg you have on hand to vary this recipe.
Tip 2: If you love spicy dishes, add more freshly chopped chilli or even chilli flakes to taste. You can also top with sambal.
Tip 3: You can replace the tofu with beef, pork, chicken or prawns if you aren’t vegan or vegetarian. 

Nutrition

Calories: 695kcal | Carbohydrates: 32g | Protein: 23g | Fat: 46g | Saturated Fat: 37g | Fiber: 4g | Sugar: 10g