Recipe: Easy Vegan Laksa
User Reviews
5
Recipe: Easy Vegan Laksa
Description
Recipe: Easy Vegan Laksa creates a flavorful plant-based soup characterized by its spice paste base made from fresh spring onions, garlic, chili, ginger, and turmeric. The paste is sautéed in oil before being simmered with vegetable stock and creamy coconut milk to develop a rich, aromatic broth. Crisp vegetables such as bean sprouts, baby corn, and mangetout beans are added towards the end to maintain texture. Rice noodles are prepared separately by soaking in hot water, then combined with the hot broth for serving.
The flavor profile holds mild heat from the chili and warmth from the turmeric, balanced by coconut milk’s creaminess. The broth carries soft, tender noodles and crunchy vegetables, offering a contrast in texture. Lime juice and fresh cilantro added at serving lighten the soup and add fresh herbal notes.
This vegan laksa is suitable as a comforting main meal, especially for those seeking a dairy-free, meat-free option. It pairs well with simple accompaniments or eaten alone for a filling bowl of spiced, creamy soup. The components can be prepared ahead, with the paste and broth refrigerated before assembling just prior to eating.
Ingredients
- 4 spring onions (scallions) roughly chopped
- 4 cloves garlic
- 1-2 red chili deseeded and chopped, plural
- 1 teaspoon ginger chopped
- 1 teaspoon Turmeric ground
- 1 teaspoon neutral cooking oil generic cooking oil
- 1000 ml vegetable stock 4 cups, or broth
- 1 can coconut milk 400 ml (15 oz) can
- 100 g bean sprouts 1 cup
- 10 baby corn halved
- 100 g mangetout beans 1 cup
To serve
- 150 g rice noodles 5 oz
- 1 lime
- handful cilantro or coriander
Instructions
- Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.
- In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes.
- Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.
- Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).
To serve:
- Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Sodium | 724mg | 30% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 38mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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