Vegan laksa

I love laksa, but it can be really hard to find a vegan version when eating out. Solution? Make your own! I thought this might take a while to perfect, but it was absolutely delicious.

Laksa Paste


  • 1 tsp coriander seeds (lightly toasted)
  • 1/2 tsp cumin seeds (lightly toasted)
  • 6 cashew nuts
  • 4-8 red chilies, roughly chopped
  • 1 tbsp galangal (or ginger)
  • 2-3 garlic cloves
  • 1/2 tsp fresh or ground turmeric
  • 2 lemongrass stalks, white part only, roughly chopped
  • 3 coriander roots, thoroughly cleaned and roughly chopped
  • 1/2 tsp sweet paprika
  • [Optional] 1 tbsp fermented bean paste (or dark miso)



  • Grind the coriander and cumin seeds in a mortar and pestle.
  • Add remaining ingredients and grind into a paste (or you can do this part in a blender).



  • 500g thin rice noodles (I used brown rice noodles and they were yum)
  • 2 tbl rice bran oil
  • 250g tofu, cut into small triangles
  • Laksa paste (see above)
  • 1.5 cups coconut milk (or more if you like it creamy)
  • 3 cups vegetable stock (or water)
  • [Optional] 1/2 tsp palm sugar, crumbled
  • 12-15 snow peas (tips removed)
  • 150g bean sprouts
  • 1 bunch of baby buk choy (or similar Asian green), chopped

To serve

  • Vietnamese mint leaves,  Thai basil leaves or coriander leaves
  • 1 red chili, chopped
  • Fresh lime juice


  1. Cook or soften noodles according to packet directions.
  2. Fry tofu in 1 tbl oil until slightly crispy.
  3. In a heavy-based stock pot, heat laksa paste in remaining oil for a few minutes.
  4. Add coconut milk and stock. Bring to a boil.
  5. Add palm sugar, then the tofu.
  6. Remove from heat and stir through the vegetables.
  7. Serve over noodles and top with fresh herbs, red chili & fresh lime juice.
  8. Eat steaming hot.

Veggie Laksa2

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