Creamy Vegan Laksa Recipe

Serves 4 | Prep: 15 mins | Cook: 25 mins

A rich, fragrant coconut laksa loaded with tofu, pumpkin and fresh vegetables. Creamy, spicy, slightly tangy and perfect for a big comforting bowl.

Ingredients

Laksa

• 400 g firm tofu, cubed
• 400 g pumpkin, cut into bite-sized cubes
• 1 bunch bok choy, roughly chopped
• 1 bunch broccolini, chopped
• 1 cup green beans, trimmed and halved
• 1 red capsicum, sliced
• 1 large carrot, thinly sliced
• 200–250 g rice noodles
• 1 tbsp neutral or coconut oil

Broth

• 3–4 tbsp vegan laksa paste
• 3 cloves fresh garlic, finely minced
• 1 tbsp fresh ginger, finely grated
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tbsp soy sauce or tamari
• Juice of 1 lime or lemon

To finish

• Fresh coriander
• Fresh lime wedges
• Sliced chilli, optional
• Bean sprouts, optional
• Crispy shallots, optional

Method

1. Cook the pumpkin: Heat the oil in a large pot. Add the pumpkin and cook for about 5 minutes, allowing the edges to lightly caramelise.
2. Build the flavour: Add the garlic and ginger and cook for 30–60 seconds. Stir through the laksa paste and fry for another 1–2 minutes until beautifully fragrant.
3. Make it creamy: Pour in the coconut milk and vegetable stock. Add the soy sauce and sugar, stir well and bring to a gentle simmer.
4. Add the vegetables: Add the carrot, beans and capsicum first. Simmer for about 5 minutes, then add the broccolini, bok choy and tofu. Cook for another 4–5 minutes, keeping the vegetables slightly crisp.
5. Add the noodles: Prepare the rice noodles according to the packet instructions, then divide between serving bowls.
6. Finish the laksa: Stir the fresh lime juice through the broth. Taste and adjust — more lime for freshness, soy sauce for saltiness, chilli for heat or coconut milk for extra creaminess.
7. Ladle the hot laksa, vegetables and tofu over the noodles. Finish generously with fresh coriander and your favourite toppings.

Tip: For an even deeper flavour, roast the pumpkin and tofu first until golden, then add them to the laksa just before serving. 🌿🥥