Vegan Laksa

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Vegan Laksa - Easy Weeknight meal

Take a premade laksa or red curry paste and jazz it up with some aromatics and finish with Yum Phrik for a quick and delicious dinner in no time. This version if vegan, but you can easily add in prawns or chicken.
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Course: Main Course
Cuisine: Malayisan
Keyword: Funky Vegan, Mid-week Meals, Yum Phrik
Servings: 4 people

Ingredients

  • 200 grams rice noodles
  • 500 mL coconut milk
  • 1 litre veg stock or water
  • 16 tofu puffs
  • 4 baby pak choi

Base Ingredients

  • 2 cloves garlic
  • thumb size piece ginger
  • 2 stalks lemongrass
  • 4 tbsp vegan laksa paste
  • 1 tbsp Funky Vegan
  • 2 tbsp sunflower oil

Toppings

  • 100 g beansprouts
  • 1 bunch coriander
  • 2 tbsp Yum Phrik
  • 1 lime

Optional (see recipe, I like to add veggies)

  • 1/4 aubergine
  • 1 sweet potato

Instructions

  • Heat the oil in a soup pan. Add the ginger, garlic, lemongrass and chilies and stir over medium heat until fragrant but not burned.
  • Add the laksa paste (and funky vegan if using) and mix until fragrant.
  • Add stock and mix well and bring to a boil.
  • Reduce heat to a simmer, add noodles, tofu puffs and coconut milk. Cook for 5 minutes.
  • Check noodles regularly to see if they are cooked. The longer they soak the quicker they will cook in the soup.
  • Add pak choi. Taste and adjust seasoning if necessary.
  • Using tongs or a spaghetti spoon divide noodles between bowls.
  • Add tofu puffs and pak choi. (Add extra veg if using). Pour soup over noodles.
  • Add a spoon of Yum Phrik, beansprouts, and coriander. Serve with wedge of lime.

Optional Veg

  • Peel sweet potato, cut sewet potato and aubergine into bite-sized chunks.
  • Toss both with a little oil (only the oil) from Yum Phrik.
  • Air-fry for 7 minutes or until cooked through.
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