Quick vegan laksa + spice paste recipe



For the spice paste:

  • 7 garlic cloves (peeled)
  • 1.5inch knob of ginger (peeled)
  • 2-4 dried or fresh red chillies (soak for five mins and drain if using dried)
  • 2 lemongrass stalks (roughly chopped)
  • 1inch knob of turmeric or 1.5tbsp turmeric powder

For the laksa:

  • 200mL coconut cream (not milk)
  • 2cups vegetable stock (or vegan friendly beef/chicken flavoured stock)
  • 30mL lemon juice
  • 3cups chopped vegetables of choice (washed and sliced – capsicums, mushrooms, broccoli etc work well)
  • 300g firm tofu (cubed)
  • 1tbsp coconut oil
  • Cooked rice noodles (amount and type to taste)
  • 1/2tsp pink himilayan salt

To serve:

  • 1 spring onion (thinly sliced)
  • Handful of coriander (roughly chopped)



For the spice paste:

  • Pulse all spice paste ingredients in a high speed blender or food processor until it forms a thick paste
  • Transfer to a jar and seal

For the laksa:

  • Fry 2tbsp spice paste in a pan with a few tbsp water for three minutes
  • If using mushrooms, add them to the pan and lightly saute till soft and brown
  • When paste becomes fragrant, add the pink himilayan salt, vegetable stock and coconut cream and bring to the boil
  • Add the lemon juice and the rest of the vegetables and simmer on low heat for five minutes
  • Whilst simmering the laksa, fry the tofu in the coconut oil in a small non stick pan until tofu is golden brow and crunchy
  • Stir the cooked rice noodles into the laksa and add the tofu
  • Divide the laksa between two bowls, top with coriander and spring onion and serve


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