Get ready to meet my Vegan Laksa. This vegetarian laksa is comforting, creamy, and bursting with flavour. Though it’s a soup, the rice noodles make it satisfying and naturally gluten free. Best of all, it’s simple to prepare in one pot for an easy midweek meal.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Laksa
- Substitutions
- Variations
- How to make Vegan Laksa
- Leftovers
- Recipe FAQs
- Vegan Laksa Recipe
Why this recipe works
Laksa is perfect for cooler days when you crave something warming, flavourful and filling. This version balances bright vegetables with a creamy coconut-laksa broth and tender rice noodles. Pan-fried tofu adds texture and protein, while fresh herbs and lime brighten the bowl. It’s an uncomplicated recipe that delivers big on taste.
Laksa originates from Southeast Asia and is often referred to as Malaysian laksa or curry mee, with regional variations across Singapore and Indonesia.
Ingredients to make Vegan Laksa
- Shallot – halved and sliced.
- Orange or yellow pepper – thinly sliced.
- Laksa paste – the aromatic base similar to Thai curry paste.
- Extra firm tofu – cubed and pan-fried so it holds its shape.
- Full fat coconut milk – provides richness and creaminess.
- Vegetable stock – for the soup base.
- Bean sprouts – for a crunchy contrast.
- Pak choi – leaves separated from the stem and chopped.
- Rice noodles – common in Asian soups, gently cooked in the broth.
- Lime – juice to finish and wedges to serve.
- Red chilli – finely sliced for garnish (optional).
- Fresh coriander – to finish.
See recipe card below for exact quantities.
Substitutions
- Shallot: use a yellow onion if needed.
- Vegetables: use any veg you have on hand—carrot, broccoli or mushrooms work well.
- Laksa paste: Thai red curry paste can substitute in a pinch.
- Protein: replace tofu with chicken, prawns or fish if you’re not keeping it vegan.
- Noodles: swap rice noodles for egg or wheat noodles if preferred.
Variations
- Spicy: add sambal or extra chopped chilli to increase heat.
- Deluxe: add extra vegetables, fresh herbs and serve with bread or flatbreads for a heartier meal.
- Kid friendly: omit the chilli for a milder version.
How to make Vegan Laksa
Step 1: Chop the shallot, pepper, pak choi, tofu and red chilli.
Step 2: Heat a large pan over medium heat with a splash of neutral oil. Add the shallot and pepper and cook for a few minutes. Stir in the laksa paste until fragrant.
Step 3: Let the paste cook for a minute, then add the cubed tofu and toss to coat in the paste.
Step 4: Pour in the coconut milk and vegetable stock, then add the bean sprouts, pak choi leaves and rice noodles. Simmer for 6–8 minutes until noodles are tender and pak choi is softened.
Step 5: Squeeze in the juice of half a lime and stir. Garnish with sliced red chilli and fresh coriander. Serve with remaining lime wedges.
Hint: Adjust spiciness by adding sambal or chilli, or mellow the heat with extra coconut milk.
Leftovers
Store leftover laksa in the fridge for 3–4 days. For best texture, keep the soup and noodles separate and reheat gently on the stove or in the microwave.
Recipe FAQs
Traditional laksa often includes chicken broth or seafood. This recipe creates a satisfying vegan version that keeps the rich, spicy flavour profile without animal ingredients.
Vegan laksa includes plenty of vegetables and plant protein, but it can be rich due to coconut milk and noodles. Enjoy it as part of a balanced diet.
Yes. Red curry paste shares similar aromatics to laksa paste and works as a reasonable substitute if laksa paste is unavailable.
Laksa is a spicy Southeast Asian noodle soup, commonly made with rice noodles and a rich, coconut-based or tamarind-based broth. Variations often include chicken or seafood.
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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
- Chop the shallot, pepper, pak choi, tofu and red chilli.
- Heat a large pan over medium heat with a glug of neutral oil. Add the shallot and pepper and cook for a few minutes. Stir in the laksa paste.
- Allow to simmer for a minute, then add the cubed tofu and toss to coat in the paste.
- Add the coconut milk, vegetable stock, bean sprouts, pak choi and rice noodles. Cook 6–8 minutes until noodles are tender and pak choi is softened.
- Squeeze the juice of ½ a lime into the soup, garnish with sliced red chilli and coriander, and serve with remaining lime wedges.
Notes
Step-by-Step Photos: Step photos are included above to guide you through the recipe.
Substitutions & Variations: See the substitutions and variations listed above.
To Store: Keep in an airtight container in the fridge for 3–4 days. Store noodles and soup separately and reheat on the stove.
To Freeze: Freezing is not recommended for this recipe.
Tips: Use vegetables you have on hand, and add extra chilli or sambal if you like it spicy. Swap tofu for meat or seafood if not keeping it vegan.
Nutrition
Carbohydrates: 32 g |
Protein: 23 g |
Fat: 46 g |
Saturated Fat: 37 g |
Fiber: 4 g |
Sugar: 10 g
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