I still don’t understand why it is so hard to find a laksa paste without animal ingredients. I’ve scowled countless supermarkets and Asian grocers with no luck. And I don’t know about you guys, but I’m always just a little (okay, maybe a lot…) upset when an Asian restaurant is unable to vegan-ify a vegetarian laksa for me. (This is usually due to the use of shrimp paste in the laksa base).
In saying all of this, I’m so excited to finally share this recipe with you. It’s an ultimate lazy version of a classic laksa, and I’ve used a good quality Thai red curry paste (with a few extras) to emulate laksa paste. This recipe requires minimal cooking time too – perfect for a lazy gal like me.
Any Asian greens will work well with this recipe if you’d like to substitute the Chinese broccoli I’ve listed in the ingredients below. Carrots, snow peas and bok choy would work great. You could even add cubes of tofu if you’d like a protein element.
Also, if you do know of a vegan laksa paste that is easily accessible, please let me know!
- 1tbsp refined coconut oil (refined is best for cooking)
- 1 medium brown onion, thinly sliced
- 1 thumb sized piece of ginger, grated
- 2tbsp vegan red curry paste. (If you can get your hands on THIS brand, please do so! I use the whole can, which is roughly 2tbsp.)
- 1tbsp red chilli flakes
- 1tbsp ground turmeric
- 1tsp vegetable stock powder (This is optional, but adds great flavour)
- 1/2 – 1 cup water
- 1 can full fat coconut milk
- Enough vermicelli rice noodles for two people
- 1 bunch Chinese broccoli, sliced
- 2 large portobello mushrooms, sliced
Optional extras to serve: Pea shoots, bean sprouts, fresh coriander, lime, dried/fried onion.
- Heat a medium to large pot and then add the coconut oil and onion. Fry until translucent.
- Add grated ginger, curry paste and a splash of water to prevent burning. Fry for another 1-2 minutes until fragrant.
- Pour in the coconut milk, then add vegetable stock powder, ground turmeric and dried red chilli flakes.
- Add the mushrooms, rice noodles and stalks of the Chinese broccoli (these take longer to cook than the leaves). Stir well.
- Ensure that there is enough liquid covering all ingredients. Some of the liquid will be absorbed by the dried rice noodles, so add 1/2 to 1 cup water if necessary. (Remember this is a soup!)
- Simmer for 5 minutes then add the Chinese broccoli leaves.
- Simmer for another 2-3 minutes then serve immediately with any toppings you desire.
Feel free to add any of the extras I mentioned above.
Serves 1 very hungry human or 2 moderately hungry humans.
This laksa is best served immediately, although you could make the liquid base ahead of time and then add the rice noodles and vegetables when you’re ready to serve.