Laksa is a spicy noodle coconut-based soup. It is very popular in southeast Asian cuisines with many delicious local variances. Here is our take on it!
Learn more about ingredients & techniques with our EFL cooking guide
View Guides15
ml
vegan red curry paste
100
g
vegan shrimps
50
g
noodles
50
g
vegan soy ‘chicken’
1
tsp
rice syrup
2
tsp
soy sauce
1
tsp
tahini
50
ml
vegetable stock
50
ml
coconut milk
30
g
tofu puffs, cut in halves
50
g
onion
2
garlic cloves
10
g
Bean sprouts/tauge
10
g
Coriander for garnish
2
Spring onion for garnish
Lime for garnish
Chili optional
Cook your noodles according to packet instructions. Prepare and chop all vegetables finely: onion, garlic, spring onion, and coriander.
On high heat, add oil into a wok or pot and start cooking the onions and garlic until fragrant (add chilies here if you want a kick!). Add the vegan red curry paste and cook for a minute. Then, add the vegan shrimps and vegan chicken, and cook for 1-2 minutes until all are coated.
Pour the coconut milk and vegetable stock inside and put them at a lower heat for simmering. Add rice syrup, soy sauce, sesame sauce (tahini), put a lid, and finally your noodles and tofu puffs, and let it simmer for 15-20 minutes.
Garnish with some bean sprouts, spring onion, coriander, and lime!
Tip: Enjoy with the Toasted Sesame Dumplings