Cheat Days / Increase Vegetarian Intake

Vegan Laksa


For the laksa paste

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp turmeric

2 finely sliced Thai shallots

2 tbsp coconut milk

½ finely chopped thumb sized piece ginger

2 finely chopped garlic cloves

2 bruised and finely chopped stalks lemongrass

10 dried chillies, boiled, then soaked overnight.

For the noodle soup

2 tbsp avocado oil

1 tin of coconut milk

500ml unsweetened, fresh coconut water

500ml vegetable stock

2 kaffir lime leaves

1 tbsp brown sugar

2–3 tbsp soy sauce

To finish the Laksa

100g dried Singapore vermicelli rice noodles

Handful of sugar snap peas

1 finely julienned carrot

100g bean sprouts

Fresh firm tofu

1 juiced large lime

chilli powder, oil or flakes, to taste

Pinch sea salt (to taste)

2 thinly sliced spring onions

½ bunch of coriander leaves to garnish


To make the paste: Place the spices, chillies, garlic, ginger, lemongrass and salt into a pestle and mortar and pound to a rough paste. Then add the turmeric and shallots and continue to pound to a smooth paste. Finally add the coconut milk and blend.

For the laksa soup

Heat 2 tbsp of vegetable oil in a large wok or saucepan and cook the laksa paste for one minute until it deepens in colour. Stir in the coconut milk, stock, kaffir lime leaves, sugar and soy sauce. Bring the soup to the boil and simmer for 15–20 minutes until the flavour deepens.

To finish the soup, add the vermicelli rice noodles and cook through for 1 minute before serving into a large bowl. Now place the veg into the soup and boil for 2–3 minutes. Ladle the veg out and place on top of the noodles. Next, boil the tofu for 2–3 minutes and serve next to the veg. Then lastly, season the soup with lime juice, a pinch of sea salt and dried chilli flakes if you wish. Pour the soup over the served bowls of noodles and veg and then garnish with coriander leaves, spring onion, chilli and extra lime wedges on the side.