This easy vegan laksa is a creamy, spicy coconut curry noodle soup loaded with tofu, mushrooms, and bok choy. It’s Malaysian-inspired, made in one pot with pantry spices, and ready in about 40 minutes!
Quick Glance
- Time: 15 minutes of prep and 25 minutes of cooking.
- Serves: 4.
- Protein: Firm tofu.
- Spice level: Easy to adjust with more or less chili paste.
- Quick Tip: Cook the noodles separately so they don’t turn mushy in the broth.
Jump to:
The first time I tried laksa was in Singapore, and it was amazing. Then I went to Malaysia, and it’s all I wanted to eat!
Curry laksa is a spicy coconut noodle soup from Malaysia and Singapore, and there are many regional versions. Traditional laksa starts with a homemade spice paste made from ingredients like lemongrass, galangal, chilies, and candlenuts, and it often includes shrimp paste, seafood, or chicken. My version is not traditional. It’s a simplified vegan laksa that uses curry powder, turmeric, cumin, ginger, and chili paste for a weeknight-friendly bowl that’s still rich, creamy, and full of flavor.
Love noodle soups? You might also like my vegan tom yum soup, vegan mushroom miso soup, or vegan miso soup. For another spicy noodle dinner, try my creamy gochujang pasta.
Why You’ll Love This Recipe
- One pot: The broth, tofu, and vegetables all cook together.
- Pantry spices: No special laksa paste needed.
- Creamy and spicy: Coconut milk balances the chili heat.
- Filling: Tofu, noodles, and vegetables make it a complete meal.
Ingredient Notes
Please refer to the recipe card below for the full list of ingredients and quantities.
- Curry powder, turmeric, and cumin: These give the broth its golden color and warm flavor.
- Chili paste or sambal oelek: Start with ½ teaspoon and add more if you like it spicy.
- Fresh ginger and garlic: For a fragrant base.
- Full-fat coconut milk: Makes the broth rich and creamy.
- Firm tofu: Plain or smoked tofu both work. Tofu puffs are a classic laksa topping if you can find them.
- Vegetables: Mushrooms, shredded carrots, and baby bok choy or spinach.
- Rice noodles: Rice vermicelli or flat rice noodles both work.
- Lime juice, cilantro, and green onions: For a fresh finish.
Recipe Variations
I haven’t tested all of these, but they’re easy ways to make it your own:
- More aromatics: Add a stalk of finely grated lemongrass (the tender white part), a little galangal, or a few makrut lime leaves.
- Other vegetables: Broccoli, green beans, snow peas, bell peppers, or bean sprouts. One reader added frozen broccoli when she didn’t have bok choy and loved it.
- More protein: Add chickpeas or edamame.
- Different noodles: Use ramen or wheat noodles instead of rice noodles.
- Toppings: Fried shallots, sliced red chili, chili oil, crushed peanuts, or lime wedges.
How to Make Vegan Laksa
Step 1: Cook the noodles. Prep the vegetables and cube the tofu. Cook the rice noodles according to the package directions, drain, and set aside.
Step 2: Saute the aromatics. Heat the oil in a large pot over medium heat and cook the onion for 4 to 5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
Step 3: Toast the spices. Stir in the curry powder, turmeric, cumin, and chili paste and cook for 1 minute.
Step 4: Simmer the broth. Stir in the vegetable broth and coconut milk and bring to a gentle simmer. Add the soy sauce and brown sugar, then the tofu, mushrooms, and carrots. Simmer for 8 to 10 minutes, until the vegetables are tender.
Step 5: Add the greens. Add the bok choy or spinach and cook for 2 minutes, until wilted. Stir in the lime juice, then taste and adjust the seasoning.
Step 6: Serve. Divide the noodles between bowls, ladle the hot soup over the top, and garnish with cilantro and green onions.
Want the tofu to soak up more flavor? Press it for 20 to 30 minutes before cubing.
FAQs
Laksa is a spicy noodle soup from Malaysia and Singapore. Curry laksa has a rich coconut curry broth and is usually served with rice noodles, tofu puffs, and bean sprouts.
Traditional laksa usually isn’t. The spice paste often includes shrimp paste, and the soup is commonly made with chicken or seafood. This version is completely plant-based.
Yes, but read the label, since many laksa and curry pastes contain shrimp paste or fish sauce. Fry the paste until fragrant before adding the liquids. I haven’t tested this, so start with a small amount and adjust.
It’s mildly spicy as written. Add more chili paste for more heat, or use less for a milder bowl.
Yes. Store the broth and noodles separately in the fridge for up to 4 days. Reheat the broth and pour it over the noodles to serve.
You can freeze the broth for up to 3 months. The vegetables will soften and the coconut milk may separate a little, so stir well as it reheats. Freeze the noodles separately or cook a fresh batch.
Toni’s Recipe Tips
- Bloom the spices: Cooking them for a minute before adding liquid brings out their flavor.
- Simmer gently: A hard boil can cause the coconut milk to split.
- Taste and adjust: Add more soy sauce, lime juice, sugar, or chili paste to balance the broth.
- Broth too thin? Simmer it a few minutes longer or add more coconut milk.
Serving Suggestions
- Rolls and wraps: Fresh summer rolls or Asian tofu lettuce wraps.
- Salads: A simple cucumber salad or cold noodle salad.
- Vegetables: Steamed edamame, sauteed broccolini, or bang bang broccoli.
Storage Instructions
Fridge: Store the broth and noodles in separate airtight containers for up to 4 days.
Freeze: Freeze the broth in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm on the stove over medium-low heat, stirring often, or in the microwave for 1 to 2 minutes.
If you tried this easy vegan laksa or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Soup Recipes
Easy Vegan Laksa
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you'll get great new recipes from me every week!
Equipment
- Medium Saucepan for the noodles
Ingredients
- 1 Tablespoon neutral oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon chili paste or sambal oelek (adjust to taste)
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 Tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 (8-ounce) block firm tofu cubed
- 2 cups mushrooms sliced
- 1 cup shredded carrots
- 2 cups baby bok choy or spinach
- 6 ounces rice noodles
- 1 to 2 Tablespoons lime juice
- ½ cup chopped cilantro
- 2 green onions sliced
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot over medium heat, add the oil and cook the onion for 4 to 5 minutes, until softened.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the curry powder, turmeric, cumin, and chili paste. Cook for 1 minute to toast the spices.
- Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
- Add the soy sauce and brown sugar.
- Add the tofu, mushrooms, and carrots. Simmer for 8 to 10 minutes, until the vegetables are tender.
- Add the bok choy or spinach and cook for 2 minutes, until wilted.
- Stir in the lime juice. Taste and adjust seasoning as needed.
- Divide the cooked noodles into bowls and ladle the hot soup over the top.
- Garnish with cilantro and green onions and serve immediately.
Notes
- Adjust the chili paste depending on how spicy you like it.
- Add bean sprouts, broccoli, or extra vegetables for more texture.
- Store the broth and noodles separately so the noodles don't get soggy.
- This soup is best served fresh, but the broth can be made ahead and reheated.
Andrea says
Such a tasty soup!
D says
Toni I am not seeing the recipe card for your soups… I am Viewing this on an iphone and wanted to “jump to recipe”. Am I missing something?
Andrea says
Hi! Sorry about the difficulties you experienced. I just confirmed on my end from my phone, and it looks like the "jump to recipe" feature is working well for me. I wonder if you can refresh the webpage and see if the button will work for you. If not, you should still be able to scroll down and find the recipe 🙂 If you're still having trouble, I can email it to you directly!
Kar says
This was very good! I didn't have bok choy or spinach so I added
some frozen broccoli . Easy meal and I will definitely make it again (and again) LOL. Thank you!
Andrea says
Gotta love a good easy meal! I bet it was extra delicious with some added broccoli 🙂
Kar says
This recipe was really delish! Made it 3 days ago and am making it again tomorrow. Just tasty, yum!
Andrea says
Love it! That is so awesome to hear! I'm so glad you enjoyed this laksa 🙂