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Curry Laksa Noodles With Crispy Tofu

After spending the month of June in Bali, I became obsessed with one restaurant that served the most delicious vegan curry laksa noodles I’ve ever tried. Since coming home, I’ve tested and re-tested my own recipe that has resulted in this: a delicious, spicy, coconutty, flavour-packed vegan laksa paste that provides the base for a hearty bowl of spicy laksa noodle soup with thick, chewy noodles and crispy tofu.

What is laksa?

Laksa is a spicy coconut milk soup that is very popular in South East Asia. It is typically served with wheat or rice noodles and prawns or chicken and/or tofu.

The soup itself is a spicy, rich, flavour-packed affair that is the perfect comfort food that will leave your nose streaming and your belly full in the best possible way.

This version removes any use of animal products, including dried shrimp which is often used in laksa paste.

As a small disclaimer: I’m English, and definitely didn’t grow up with these kinds of ingredients. So, if you’re Malaysian or Indonesian and grew up eating homemade curry laksa noodles – I’m so sorry, I’ve probably butchered the traditional version of this dish!

What I have done, however, I created a pretty delicious version that’s vegan-friendly and an absolute staple for me. So, I hope you like it either way!

Vegan laksa soup

Vegan laksa paste

When I was first looking online for vegan laksa recipes, I was frustrated with how many food bloggers (not naming names!) used a store-bought paste instead of making one themselves.

I’m all for convenience – but my perfected vegan laksa paste takes very little time to whip up, and I’m confident it will taste way better than anything you could get in a jar at the supermarket.

Most ‘traditional’ laksa paste recipes will use dried shrimp, which I’ve obviously omitted from this recipe. Since I’ve never dried laksa with dried shrimp, I can’t tell you if it makes a huge difference – but I can tell you that this vegan laksa paste makes an amazing curry laksa.

To make the paste, you need:

  • ginger
  • galangal
  • lemon grass
  • garlic
  • tumeric

If you can get these ingredients fresh and grate them, perfect. However, we all have lives to lead.

So, ground turmeric is fine. You can get a ginger paste, lemongrass paste, and galangal paste at any major supermarket, and these are what I use: they keep for longer and it’s much easier to just scoop out a teaspoon into your paste when you need it.

What vegetables to put in laksa?

The great thing about laksa noodle soup is there are no set rules for what topping to put into your soup (at least, not when you’re not set on sticking to tradition). A few vegetables that are perfect for adding to this recipe include:

  • Mushrooms
  • Bean sprouts
  • Green beans
  • Chillies
  • Crispy fried shallots
  • Coriander garnish
  • Bok choy
  • Tendersteam brocolli

Your choice though – see what you have in the fridge and how creative you can get!

Related Recipes:
Vegan Sticky Ginger Loaf Cake
Healthy Protein Flapjacks

Assembly and toppings

For me, there are no hard rules about what vegetables I top my curry laksa noodles with.

Sometimes, I’ll spiralize carrot and have them with bean sprouts and blanched broccoli. Often times I’ll just have bean sprouts and mushrooms.

No matter what vegetables I use, I always have my laksa soup with crispy tofu and thick, chewy noodles.

I looove udon noodles, and these are what we have in the house most frequently, so I’ll often have these. Wheat noodles, vermicelli, or rice noodles could also work perfectly.

Preparing your tofu

In the recipe below, I’ve suggested stir-frying your tofu with your vegetables to save on how many pans you use.

However, an alternative method I like to use to get my tofu really crispy is really simple, and guarantees crispy, crunchy tofu pieces that pair perfectly with the rich curry sauce:

  • Chop your tofu into cubes, then add to a bag with a heaped tablespoon of tapioca flour, salt, pepper, and a sprinkle of cayenne pepper
  • Place the cubes on a baking tray lined with parchment paper and brush with a little oil (one of those cooking oil sprays is really helpful for getting even coverage)
  • Bake for 15 – 20 minutes. turning the tofu occasionally – simple!

You might also like: crispy tofu and roasted sweet potato summer salad

Vegan Laksa Soup Recipe

Vegan Laksa Soup Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Laksa is a spicy noodle soup from Malaysia, made with a rich coconut milk curry soup and served with thick, chewy noodles. This veganised version is full of flavour and topped with crispy tofu for an amazing taste sensation.

Ingredients

  • 1 can coconut milk
  • 600g noodles (I love udon but your choice)
  • 200ml vegetable stock
  • 400g tofu

Vegetable suggestions:

  • Bean sprouts
  • Mushrooms
  • Broccoli
  • Carrots

Laksa Paste

  • 1 white onion
  • 2 cloves of garlic
  • 1 tsp fresh ginger
  • 1 tsp lemongrass (grated or paste)
  • 1 tsp galangal paste
  • 1 tsp paprika
  • 2 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 green chilli (add more for extra spice)
  • 1 tbsp sesame oil

Instructions

  1. To make the paste, chop the onion, garlic, and chilli, and place all the ingredients in a food processor or blender. I use an immersion blender stick so use whatever is easier for you and blend. The paste will be a dark yellow/orange colour.
  2. Heat 1 tsp sesame oil in a saucepan, and add 4 tbsp of your laksa paste, heating until the spices become fragrant (1-minute max)
  3. Add the stock and stir.
  4. Add the coconut milk, and simmer the soup on a low heat for 5 - 10 minutes, taking care not to let to soup boil.
  5. Meanwhile, in a separate pan, stir fry your tofu and vegetables until the tofu is crispy (5-8 minutes)
  6. Prepare your noodles according to pack instructions
  7. Put the noodles in bowls, then pour over your laksa soup. Top with the tofu and veg.

Notes

The laksa paste will keep in the fridge in an airtight container for up to 5 days.

Did you make this recipe?

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