Vegan Laksa Soup


When I think of Laksa, I imagine a bowl of hot steaming, slightly spicy, creamy coconut with a bunch of delicious goodness! There are so many variations out there and it really is a great soup all year round. Normally, I’d use a whole chicken to make my stock and broth, but this time around, I experimented with my ingredients to make a vegan laksa. You can choose to add soy sauce.

I made my veggie stock from scratch using half a cabbage, handful of shiitake mushrooms, 4 medium carrots, half a celery, 1 leek and two onions with the skin on. Be sure to give the veggies a quick rinse and they only need to be roughly chopped. In a stock pot with 6 litres of water, cook for about 4 – 6 hours until it’s reduced to about 4 litres.

Servings: 6

2 tbsp sesame oil
3 tbsp curry powder
6 tbsp Vegan laksa paste
6 cups veg stock
1 400ml can coconut milk
1 large head broccoli, chopped
1 zucchini sliced
10 button mushroom quartered
2 large tomato, chopped
toothpick ginger essential oil
1 drop of lemongrass essential oil
toothpick of black pepper essential oil
1 250 tin of sliced bamboo shoots
vermicelli noodle for 6
2 tbsp brown sugar
2 large handful bean sprouts
4 spring onions, sliced
1/2 cup mint leaves
1/2 cup fresh coriander leaves
slices of lime



  1. Heat the sesame oil in a large wok, and fry the Laksa Paste until it is fragrant.
  2. Add in the coconut milk and vegetable
    stock and stir well.
  3. Add the tomato, broccoli, zucchini, mushrooms into the mixture, and cook on high until mostly tender; about 5-10 minutes.
  4. While cooking, place the vermicelli in a bowl of hot water. If you’re using thicker noodles, heat them in a small pan over a medium heat.
  5. Stir in the brown sugar and essential oils.
  6. When the noodles are soft and the vegetables are tender, divide the noodles out between the 6 bowls.
  7. Ladle the soup onto the noodles, diving it between the bowls.
  8. Top each soup with bean sprouts, spring onions, mint leaves and coriander, and serve with 2 slices of lime.


Vegan Laska Paste

(Makes enough to feed 8)

3 red chillies
2 tsp ground coriander
2 tsp  paprika
1 tsp  cumin
1 tsp  turmeric
1 white onion, chopped
4 lemongrass stalks, white part only, chopped
3cm piece galangal, peeled and chopped
1 small handful cashew nuts
3 garlic cloves, chopped
1 tbsp sesame oil
2 tsp  brown sugar
2 tbsp lime juice


  1. Heat the coriander, paprika, cumin and turmeric in a pan for several minutes until fragrant.
  2. Place the spices in a blender or food processor with all other ingredients and blend into a fine paste.
  3. Place into an airtight container, ready for use!