This Malaysian-inspired vegan laksa is an aromatic noodle soup with rich and spicy coconut broth. It is the perfect comforting and hearty meal for the colder weather!
Curry laksa, like my fried rice vermicelli and Mee Siam, was one of my favorite noodle dishes before going plant-based. However, with limited vegetarian options where I live, it can be hard to find good plant-based laksa. Hence, I decided to recreate this scrumptious dish at home! This plant-based version has all the texture and flavors of the traditional recipe, minus the meat.
As vegan laksa paste can be hard to come by, I have included a simple recipe to make your own. However, feel free to use store-bought paste for a more convenient option!
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🤔What is laksa
Laksa is a popular spicy noodle soup in Southeast Asian countries such as Malaysia and Singapore. This noodle dish varies from region to region. For example, Asam Laksa from Penang features a slightly tangy fish-based broth, laksa Sarawak boasts an aromatic yet lighter coconut broth, while laksa Johor consists of spaghetti noodles tossed in a fragrant, thick sauce.
This recipe will recreate curry laksa, another well-loved variation featuring rice vermicelli and pieces of chicken simmered in a rich and aromatic coconut curry. Our plant-based version captures all these classic flavors by simmering a homemade paste in a fragrant coconut-based broth.
🌶What you will need
📃Ingredient notes and substitutions
- Noodles - Rice vermicelli is commonly used in this recipe, but you can substitute it with wheat-based noodles, ramen, or rice sticks.
- Galangal - Optional, but I highly recommend adding it if you can find it. This aromatic gives the paste tons of flavor.
- Lemongrass - We will only be using the tender white core. Peel away the tough outer leaves using your fingers, then slice 2 inches off the lower bulb. Roughly chop them into smaller pieces before using them. Alternatively, you can substitute it with 2 tablespoons of lemongrass paste.
- Chilies - I recommend deseeding your chilies for a milder laksa.
- Candlenuts - Can be substituted with macadamia nuts or hazelnuts.
- Coconut milk - Use canned coconut milk for this recipe. You can use light coconut milk for a lower-fat option.
- Tofu puffs - Essentially deep-fried tofu. You can find them in some groceries or at your local Asian market.
🔪How to make
Make the paste by placing all ingredients needed in a food processor and blend until smooth.
Heat a tablespoon of oil in a Dutch oven or stock pot over medium-high. Fry laksa paste for 10-15 minutes to reduce and brown it.
Add broth and coconut milk. Let it simmer for 15 minutes.
Add tofu puffs, and cook for another minute. Stir in soy sauce and sugar, and add salt to taste.
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While the soup is simmering, cook your noodles according to the instructions on the package.
Divide noodles into 4 bowls, and add tofu puffs, bean spouts, cilantro, and other toppings of choice. Serve and enjoy your vegan laksa while hot!
✅Helpful tips
- Batch make the paste - To reduce the prep time the next time making laksa, you can batch make the laksa paste. Portion them out and freeze them in souper cubes. Allow to thaw overnight in the fridge when ready to use.
- Use a food processor to make the paste - I highly recommend using a food processor to make your laksa paste. A blender will work, but you might need to add water to keep things going. This might cause it to splatter while cooking.
- Cook noodles separately - As noodles absorb liquid when cooked, you will have a little broth left.
- Adjust the heat levels - You can reduce the chilies added by half for a milder curry. I would also recommend deseeding the chilies.
- Get creative with the toppings - Add cilantro, bean sprouts, blanched Chinese greens, crushed peanuts, seared tofu, or even chunks of seitan chicken.
✨Variations and add-ins
Quicker method - Use a store-bought paste. This Mekhala laksa paste happens to be vegan.
Dial up the heat - Add some dried chilies to your laksa paste if you love spice. Soak up to 5 dried chilies in hot water for 15-20 minutes until soft. Then, blend them with the other ingredients needed to make the paste.
Or, you could top laksa with some chili oil before serving.
Lower fat version - Use light instead of full-fat coconut milk.
Tofu puffs - You can substitute it with pan-fried or baked tofu instead. For a higher protein option, I recommend using some seared seitan chunks.
Noodles - Almost any noodles will work in this recipe! Chinese wheat noodles, ramen, and rice sticks are some of my go-to's for this vegan laksa.
❄️Storing suggestions
Leftover vegan laksa can be refrigerated for 3-4 days. Keep the noodles, toppings, and broth in separate containers. Heat broth in the microwave or pot, then pour it over the noodles and top with desired toppings.
❔Commonly asked questions
The taste profile of laksa varies between different versions. The most popular variation is the curry laksa, which features a coconut curry that is spicy, rich, and fragrant. Asam laksa, originating from Penang, is lighter and more refreshing, with a distinct tanginess from the tamarind.
There is also Sarawak laksa, which is milder in flavor and has a less creamy coconut broth, and Johor laksa, which consists of a thick, aromatic fish-based sauce served over spaghetti noodles. Another common variation is laksam, commonly found in the North-Eastern states (Terengganu and Kelantan). This unique variation consists of a white gravy made with coconut milk, fish paste, tamarind, and various aromatics, served with coiled-up noodles.
Unfortunately, laksa soup does not freeze well as it contains coconut milk. Coconut milk might separate and turn grainy upon freezing and thawing.
However, you can make the laksa paste in batches and freeze it. When ready to use, simply fry up the thawed laksa paste, then add coconut milk and broth. It is ready to be served on cooked noodles.
Thai red or yellow curry paste is the best substitute for laksa paste.
📖 Recipe
Creamy Vegan Laksa
Equipment
Ingredients
For laksa paste
- 2 stalks lemongrass (or 2 tablespoons lemongrass paste)
- 4 candlenuts or ¼ cup macadamias/cashews/hazelnuts
- 3-4 chilies roughly chopped
- 3 cloves garlic
- 1 medium red onion roughly chopped
- 1 inch ginger roughly chopped
- 1 inch galangal roughly chopped (optional)
- 1 teaspoon turmeric powder
For curry
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon soy sauce or tamari/shoyu
- 1 tablespoon sugar
- 4 tofu puffs sliced
- 4 servings rice vermicelli (or rice noodles/lo mein noodles)
Instructions
For laksa paste
- Preparing lemongrass - Peel away the tough outer leaves using your fingers, then slice 2 inches off the lower bulb to get the inner white core. Roughly chop them into smaller pieces before using them.
- Place all ingredients needed to make the paste in a food processor. Blend until smooth.
Making laksa broth
- Heat a tablespoon of oil in a Dutch oven over medium-high heat. Fry laksa paste for 10-15 minutes to reduce and brown it, stirring frequently.
- Add broth and coconut milk. Bring the mixture to a boil, and lower the heat to a gentle simmer. Let it cook for 15 minutes.
- When the time is up, add tofu puffs to the pot and cook for another minute.
- Stir in soy sauce and sugar, and add salt to taste.
For noodles
- While the soup is cooking, cook your noodles according to the package instructions. Drain and rinse them under cold water.
To assemble
- Divide the noodles into 4 bowls, and add tofu puffs, bean sprouts, cilantro, and sliced red chilies. Ladle soup over noodles. Serve your vegan laksa while warm.
Notes
- Batch-making the paste - To make the cooking process easier the next time you make laksa, batch-make the laksa paste. Portion it into individual servings, and it can be frozen for 3 months.
- Storing - Leftover vegan laksa can be refrigerated for 3-4 days. Store the noodles, soup, and toppings separately.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Bett says
Can homemade cashew or other nut milk replace the coconut? I can't have coconut milk due to the high saturated fat – doctor's orders.