Recipe: Vegan Laksa

I love the thought of laksa. Noodles, soup, vegetables (and meat) – warm and fresh, tasty and delicious. This recipe is great because you can make the curry paste well in advance, and either freeze it or store it in the fridge for up to a week. Although the recipe doesn’t call for meat, definitely feel free to add chicken or seafood (or whatever else tickles your fancy) to up the protein content. It is also possible to amend the vegetables: potato/pumpkin/peas and capsicum/mushrooms/beans all make great alternatives.

Collect (for the paste)

  • 2 t coriander seeds
  • 1/2 t fennel or cumin seeds
  • 1 t ground turmeric
  • 1 t crushed ginger
  • 1 green chili
  • 1/2 t cayenne
  • 1 stalk lemongrass
  • 3 cloves garlic
  • 2 T cashews, soaked for 15 minutes
  • a good handful of coriander (stems included is okay)
  • 1 t lime juice


  1. Toast the coriander and cumin/fennel seeds. Crush, either in a blender or a mortar and pestle.
  2. Blend all of the ingredients together, adding water if necessary to make it more of a paste.
  3. Store – either in the freeze or in the fridge (for up to a week) until use.

Collect (for the curry)

  • 1 t oil
  • Curry paste from above
  • 3 – 4 c of veges, including carrots, mushrooms, zucchinis, capsicum and broccoli
  • 3 c stock
  • 1 can of coconut milk
  • soba noodles (can be substituted for other kinds)
  • 1 c chopped spinach
  • salt and pepper to taste
  • coriander and mint to garnish


  1. Heat oil and warm the curry paste.
  2. Add the veges bit by bit, adding the ones first which might take the longest to cook (for example potato). Add the broth, coconut milk and bring to a boil.
  3. Add the noodles and let the mixture simmer for 10 minutes.
  4. Fold in the spinach. Taste and season.


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