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vegan curry recipe

Vegan Malaysian Laksa Curry

Chef Guntas
If you love Asian curries, you’ll love this Malaysian laksa recipe, shared by Le Cordon Bleu-trained Chef Guntas.
Course Main Course
Cuisine Asian
Servings 3

Ingredients
  

Laksa Paste

  • 6-7 medium shallots
  • 5-6 garlic cloves
  • 1 lemongrass stalk, white part chopped
  • 40 g ginger, sliced roughly
  • 3-4 fresh red chillis
  • 1 inch fresh turmeric
  • 1 tsp coriander powder
  • ½ tbsp cumin powder
  • ½ cup coconut milk

Broth

  • 2 cups veggie stock
  • 400 ml coconut milk
  • 1 tbsp light soy sauce
  • 1 bruised lemongrass stalk
  • 1 tsp coconut sugar
  • 2 tbsp chilli oil

Veggies

  • 2 carrots, diced
  • 4-5 baby corn, chopped
  • 100 grams tofu, cut into cubes and stir fried 
  • Handful of basil leaves

Noodles

  • 200 grams noodles, cooked as per package instructions

Instructions
 

  • Place all the paste ingredients in a blender and process until finely shredded.
  • Heat up 2 tbsp of oil in a pot on medium heat. Add the laksa paste and fry it slowly for  at least 15-20 minutes, stirring the whole time.
  • Next, stir in the coconut milk and add in stock, 1 tsp of salt and the bruised lemongrass. Simmer for about 30 minutes.
  • Add the light soy sauce and sugar; and add the chopped veggies along with the basil. Let it simmer until the veggies are almost cooked.
  • Fish out the lemongrass bits with a slotted spoon and discard. 
  • Taste the soup and season to taste.
  • Put your noodles in a sieve and drop it into the Laksa broth for 3/4 minutes while simmering.
  • Divide the veggies, noodles and tofu puffs between 2-3 bowls. Top with the broth, blanched sprouts and fresh coriander and chilli oil.
Keyword chef guntas recipes, easy asian recipes, Easy Vegetarian Recipes, malaysian laksa curry, simple vegan recipes, vegan curries