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Vegan Laksa

This rice noodle dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that's truly addictive! Vegan AND gluten free.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian, Malaysian, Singaporean
Keyword: curry, laksa, noodles
Servings: 3

Equipment

  • 1 High Speed Blender
  • 1 pot or pan
  • 1 Chopping Board
  • 1 knife

Ingredients

Laksa Paste

  • 4 shallots
  • 4 garlic cloves
  • 3 lemongrass (white part only with purple insides)
  • 6 kaffir lime leaves
  • thumb sized galangal
  • 1 tsp lime zest
  • 3 dried red chili
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp turmeric

Laksa

  • 1 tbsp oil
  • 400 ml coconut milk
  • 500 ml water
  • lime juice
  • salt
  • pepper
  • 1/2 tbsp gluten free soy sauce

Toppings

  • 3 servings thick rice vermicelli noodles
  • bok choy
  • tofu puffs
  • beansprouts
  • sliced red chili
  • coriander

Instructions

  • Slice the ends of the lemongrass until you no longer see a purple tint on the insides.
  • De-seed the dried red chilies. Soak them in hot water for about 10 minutes. Alternatively, you can boil them for a few minutes.
  • Add the ingredients needed for the paste into a blender. You can chop them up into smaller pieces for easier blending or you can blend them whole. When adding the kaffir lime leaves, tear them into half along the stem to enhance the aroma.
  • Add some oil to pan. Add the curry paste and saute until fragrant (one way to identify this is to see if the oil you added is coming to the top of the paste).
  • Add water, coconut milk and mix well. Add soy sauce, salt and pepper as needed. Bring to a boil.
  • Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat.
  • Cook your rice noodles according to the packaging instructions.
  • Assemble the noodles in a bowl, add your laksa broth and top with beansprouts, coriander and red chili.

Notes

Substitutes: 
  1. You can use any type of noodles for this dish, but I recommend white rice noodles if you want a more authentic taste of the overall flavours of laksa. 
  2. You can omit shallots and garlic if you avoid alliums. You can also add 1/2 tbsp onion and garlic powder for a more gut friendly alternative. 
  3. You can use fresh thai red chillies instead of dried red chilis.
  4. You can replace chili powder with paprika or chili flakes.