This creamy vegetarian laksa recipe is built on a foundation of aromatic paste, chili and fresh green onion. Bursting with bright, fresh ingredients, it is simple to make and totally satisfying. Plus, it's actually also vegan!
This vegetable laksa is a veggie-loaded version of the popular dish from Southeast Asia. Simmer-up this recipe for special occasions.
It is so pretty and will deliver the wow-factor to a crowd. It is also a really easy mid-week meal so there is no reason to hold it back until you have an event to host.
For more soup recipe check out my Vegetarian Ramen Soup, Lentil Soup or Potato Soup.
What is a vegetable laksa?
A vegetable laksa soup is a flavorful and aromatic Malaysian dish that features a rich and spicy coconut-based broth filled with an assortment of vegetables. It is a vegetarian or vegan adaptation of the traditional laksa, which typically includes seafood or meat.
Why you'll love this recipe
- Flavor loaded: This vegan laksa curry is packed with a variety of aromatic spices, herbs, and other amazing flavors.
- Customize: Make this veggie laksa your own by adding in your favorite vegetables, herbs and vegan proteins.
- Comforting: This spicy noodle soup is a dream dish during the cold winter months. The creaminess of coconut and the kick from the red chillies is incredibly satisfying.
- Easy to prepare: While the flavors of a laksa soup may seem complex, it can be surprisingly easy and quick to prepare.
- Pretty as a picture: The bright colors and textures in this soup are glowy and beautiful.
Ingredients & substitution notes
- Lemongrass: You could use dried kaffir lime leaves instead.
- Tempeh/ Tofu: You can either use tempeh or if you prefer to make a tofu laksa, choose firm tofu. Keep in mind that the tofu needs to be pressed. Both will deliver a golden vegetarian protein.
- Sesame oil: Adds a rich and nutty tone to the laksa. Alternatives are a neutral cooking oil like avocado or canola oil.
- Ginger: Galangal ginger adds a fresh zingy to the soup. It is not recommended to use powdered ginger in this recipe.
- Red chilies: Dial the heat up or down by adding more or less chili. The spice level is totally up to you.
- Laksa or red curry paste: The base of the laksa’s flavor profile. You could try a green or yellow curry paste too. Thai curry pastes work better than a curry powder in this recipe. If its your first time making this recipe, start with a small amount.
- Turmeric powder: For a vibrant glow and an earthy taste.
- Miso: If you don’t have miso paste, try soy sauce for a similar umami balance.
- Unsweetened coconut milk: provide the creamy consistency to the vegetarian laksa. It balances out the spices in this recipe. If you prefer a sweetner note, add a sprinkling of brown sugar.
- Vegetable stock: Serve as part of the base liquid. Use a good quality store-bough broth or a homemade one.
See recipe card for quantities.
How to make vegetarian laksa
STEP 1: First, heat some sesame oil in a large saucepan over medium-high heat. Add the chopped green onion, garlic, ginger and chilies. Fry until the onion is soft. Add in the laksa or curry paste and cook for another 30 seconds.
STEP 2: Next, add the lemongrass, turmeric, coriander, cumin, miso paste, coconut milk and veggie broth to the saucepan. Allow everything to simmer for 10-15 minutes. Cook the noodles according to the package instructions and set aside.
STEP 3: In another large pan, fry the Shiitake mushrooms until golden brown. Set them aside.
STEP 4: Mix together cornflour and salt in a shallow bowl. Coat each piece of tempeh or ofu in the cornflour mix. Pan fry until golden brown in a little oil.
STEP 5: Remove any large pieces of lemongrass from the soup. Divide the cooked noodles into bowls to serve. Add the mushrooms to the bowls.
STEP 6: During the last 5 minutes of the soup’s simmering, add the bok choy. Pour the soup over the noodles to serve. Add the crispy tofu cubes on top and garnish with cilantro, sliced fresh chillies, and a squeeze of lime juice.
Top tips
- Use fresh ingredients: Use fresh ingredients for maximum flavor and crisp textures.
- Choose the right noodles: I recommend thick rice noodles but you can also use egg noodles too.
- Al-dente: Cook the noodles in a separate bowl and don’t overcook them.
- Garnish with ingredients that will tone down the creaminess of the sauce.
- Customize and experiment: add a dollop of peanut butter or some nori sheets while simmering to create a unique flavor.
- Check the balance: You want a harmony of sweet, savory, salty and sour in this bowl of soup. Pop lime wedges on the table for those who love some extra citrusy sourness.
- Do not overcook the veggies: They should be crisp, bright and popping with flavor.
Variations & add-ins
- Curry paste: Instead of red, try yellow curry paste or a laksa paste instead.
- Different vegetable options: green beans, baby corn, broccoli, carrots, edamame, Asian style veggies, zucchini, cabbage…choose your favorite blend of ingredients and experiment. Sugar snap peas and bean sprouts are great for adding color and great texture.
- Different protein options: Firm tofu, tempeh or seitan for plant based protein.
- Citrus zest: Top the recipe with a little citrus zest.
- Spiciness: Make it as hot or mild as you like. Consider a handful of other spices if you don’t like the ones I’ve used here. Curry leaves give a mild, rounded taste to this delicious soup.
- Seasoning: Ensure you taste as you go and season your laksa well.
- Crunchy toppings: To compliment the creamy base, the toppings should have some good bite to them. Fried shallots, toasted sesame seeds and peanuts are great options.
Storage
- To store: Once cooled, store your leftover vegetable laksa in an airtight container in the fridge. It will keep for 3 to 4 days.
- To freeze: If you want to freeze laksa, remove the noodles and freeze the balance of the recipe in a freezer tight container. This vegetable laksa will freeze for about 2 months.
FAQs
Yes it is, as long as your laksa/ curry paste is vegan so make sure to check the label.
If you stick to rice noodles, the recipe is actually naturally gluten-free.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Easy Vegetarian Laksa
Ingredients
Broth
- 2 tablespoon sesame oil
- 2 green onions *chopped
- 2 garlic cloves *minced
- 1 1 inch piece of ginger *minced
- 2 red chilies (optional) *chopped
- 2 tablespoon laksa paste or red curry paste
- 2 stalks lemongrass (dried-out layers peeled and very bottom of the stalk sliced off) *or 2 dried kaffir lime leaves
- ½ teaspoon turmeric powder
- ½ ground coriander
- ½ ground cumin
- 1 tablespoon miso paste or soy sauce
- 1 13.5oz can unsweetened coconut milk *use full-fat for a creamier soup
- 3 cups veggie broth
Add-ins and toppings
- 4-5 oz shiitake/ oyster mushrooms
- 12 oz tofu or tempeh *tofu drained + pressed
- 1-2 tablespoon corn starch
- handful of bok choy
- noodles of choice
Instructions
Broth
- Heat some sesame oil in a large pot over medium heat. Add the chopped green onion, garlic, ginger and chilies (optional) and fry until onion is soft.
- Add the laksa (or curry) paste and fry for about 30 seconds.
- Add the vegetable broth, coconut milk, turmeric, coriander, cumin, lemongrass stalks and miso paste and to the pot. Stir well to combine the flavors. Bring the mixture to a simmer for about 10-15 minutes. Add the bok choy during the last 5 minutes.
- Optional: For a smoother broth, you can blend the (cooled) soup, then add it back to the saucepan and add pok choy.
Noodles
- Cook the noodles according to the package instructions. Drain and set aside.
Toppings
- In a separate pan, fry shiitake mushrooms in some oil over medium until golden brown. Remove from the pan and set aside.
- In a shallow bowl or plate, mix cornstarch with salt. Take each piece of tofu and coat it thoroughly in the cornstarch mixture.
- Heat some oil over medium heat. Fry the coated tofu pieces for about 2-3 minutes on each side or until they turn golden brown and crispy. Set aside.
- Divide the cooked noodles and fried mushrooms into serving bowls. Ladle the laksa soup over the noodles. Add the crispy tofu on top.
- Garnish with fresh cilantro leaves, bean sprouts, and sliced red chili. Squeeze some lime juice over the top.
Video
Notes
- Use fresh ingredients: Use fresh ingredients for maximum flavor and crisp textures.
- Type of noodles: I recommend thick rice noodles but you can also use egg noodles too.
- Vegan: This recipe is actually vegan as is, as long as the paste you're using is vegan.
- Gluten-free: Use gluten-free rice noodles to make it gf.
- Do not overcook the veggies: They should be crisp, bright and popping with flavor.
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