Vegetable Laksa is a rich and aromatic Malaysian noodle soup known for its creamy coconut broth and bold spices. While traditional versions often include seafood, this vegetarian version keeps the essence of laksa with a flavorful curry base, noodles and fresh toppings. It is commonly enjoyed as a comforting street food and is perfect for those who want something warm, slightly spicy and deeply satisfying.
😌 Difficulty: Medium
⏱️ Preparation time: 20 min
🔥 Cooking time: 25 min
⏳ Total time: 45 min
👥 Servings: 4
Ingredients
For the broth:
- 1 tbsp oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry paste (laksa or red curry paste)
- 400 ml coconut milk
- 500 ml vegetable broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp lime juice
For the noodles and toppings:
- 200 g rice noodles
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 100 g tofu, cubed and lightly fried
- 1 handful bean sprouts
- fresh cilantro
- lime wedges
Instructions
- Cook rice noodles according to package instructions and set aside.
- Heat oil in a pot.
- Add onion and cook until soft.
- Add garlic and ginger and cook for 1 minute.
- Stir in curry paste and cook gently to release aromas.
- Pour in coconut milk and vegetable broth.
- Add soy sauce and sugar.
- Simmer for 10 minutes.
- Add lime juice and adjust seasoning.
- Divide noodles into bowls.
- Pour hot broth over noodles.
- Add tofu, vegetables and bean sprouts on top.
- Garnish with cilantro and serve with lime wedges.
SpinThatCuisine Tip 💡
For deeper flavor, fry the curry paste in oil for a few extra minutes before adding liquids – this step unlocks the full aroma of the spices.