15 Minute Vegan Curry Laksa

Vegan Curry Laksa is my favourite noodle soup. I honestly think I could eat it every day. But like most broths a traditional Laksa takes a lot of time to make. And a traditional Laksa also often contains animal products. Which does not make it suitable for a plant based diet. Luckily with this vegan version you do not have to give up on Laksa. And it’s also very easy to make. In just 15 minutes you can have this delicious Vegan Curry Laksa on the table.

How to make a vegan Laksa broth?

For the vegan Laksa broth you only need a few ingredients. The most important one is the curry paste. Different brands often have different flavours. For the Curry Laksa I prefer a milder sweeter curry paste. Also make sure to check the ingredients to confirm that the paste is vegan.

Start by adding oil in a pan. Be a little generous with the oil. If you add too little you won’t have the red oil on the top of the broth. I usually add enough oil to cover the bottom of the pan. Next add the curry paste and bake it for a minute in the oil. Next add the curry powder, blend and bake for another minute. After you’ve baked the curry paste add the coconut milk and vegetable broth. Stir everything so the flavour are equally divided in the broth.

Which noodles to use for Curry Laksa?

You can use any noodles you like for the laksa. I used vermicelli noodles But different noodles will also be fine. You can also experiment a little and try it with different noodles each time you make the laksa.

To save time cook the noodles while you are preparing the broth. The noodles are ready when they are soft. I usually just take a noodle out of the pan and taste it to check if it’s ready. When the noodles are ready drain the water and rinse the noodles with cold water. This will prevent the noodles from sticking together.

Vegan Laksa Toppings

You can add any toppings you’d like to the laksa. I do recommend using fried tofu puffs. Traditional laksa’s also use these. And they are so delicious. If you boil them in the soup they’ll soak up the flavour. I also boiled some tofu bags with vegetables in the broth. They tasted really good with the laksa. And I also added some bean sprouts. I didn’t cook the bean sprouts but just added them to the bowl. When the soup is hot enough it will cook the bean sprouts a little in the bowl. Garnish the bowl with some Vietnamese or regular coriander.

Now the only thing left is to enjoy your beautiful bowl of Vegan Curry Laksa.

15 Minute Vegan Curry Laksa

kimchicooking Vegan Curry Laksa is my favourite noodle soup. I honestly think I could eat it every day. But like most broths a traditional Laksa takes a lot of time to… Lunch 15 Minute Vegan Curry Laksa European Print This

Serves: 2 Bowls Cooking Time: 15 min 15 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Sunflower or other neutral oil
2 Tbsp Red Curry Paste
1 Tbsp Curry Powder
200ml Coconut Milk
750ml Vegetable Broth
Toppings (Tofu puffs, tofu bags, bean sprouts or other vegetables for example)
Vermicelli Noodles (Or your favourite noodles)

Instructions

1. Start by adding oil to a pan. Be a little generous with the oil. If you add too little you won't have the red oil on the top of the broth. I usually add enough oil to cover the bottom of the pan.
2. Add the curry paste and bake it for a minute in the oil.
3. Add the curry powder, blend and bake for another minute.
4. After you've baked the curry paste add the coconut milk and vegetable broth. Stir everything so the flavour are equally divided in the broth.
5. Add the tofu puffs and tofu bags to the broth. And boil 10 minutes
6. In the mean time prepare the noodles. Rinse with cold water when they are cooked to prevent them from sticking.
7. Now it's time to make a beautiful bowl. Start with the noodles. Spread them evenly.
8. Add the broth. The broth should cover the noodles, but just a little. If you add too much broth the toppings won't stay in place.
9. Add the bean sprouts, tofu puffs, tofu bags.
10. Garnish with some coriander.

Enjoy!