Easy Laksa Recipe: Shortcut to Malaysian Flavors for Busy Weekends

Are you craving the rich, spicy flavors of a delicious Malaysian curry laksa but don’t have hours to spend in the kitchen? Look no further than this quick and easy laksa recipe that will transport your taste buds straight to Southeast Asia. As someone who used to take full advantage of Melbourne’s vibrant food scene and frequent trips to Malaysia and Thailand, I understand the desire for delicious, exotic dishes that don’t require hours of preparation.

Gone are the days where I had endless time to experiment in the kitchen. Nowadays, with a family to take care of, I need my meals to be fast and flavourful. That’s why I’ve adapted my laksa recipe to use a pre-made base paste that can be easily spiced up with a few key ingredients. Just like my favorite condiments, this recipe takes a quick and simple meal and turns it into something truly special. So why not take a trip to the tropics this weekend with this deliciously satisfying laksa?

Quick vegan laksa recipe chili crisp noodle soup

Quick Laksa Noodle Soup

Take a premade laksa or red curry paste and jazz it up with some aromatics and finish with Yum Phrik for a quick and delicious dinner in no time. This version if vegan, but you can easily add in prawns or chicken.
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Malaysian
Servings 4 people


  • 200 grams rice noodles (I like 3mm) soak in cold water
  • 500 mL coconut milk
  • 1 litre vegetable stock or water
  • 16 tofu puffs
  • 4 small pak choi

Base Paste

  • 2 cloves garlic minced
  • thumbsize piece ginger grated (I use a microplane)
  • 2 stalks lemongrass bruised and sliced into 1 inch pieces
  • 1 red chili thinly sliced
  • 2 tbsp sunflower oil
  • 4 heaped tbsp store bought laksa paste or red curry paste check ingredients if you need vegan
  • 1 tbsp Funky Vegan optional - if laksa paste is vegan


  • 1 lime
  • 200 grams beansprouts
  • 2 tbsp Yum Phrik
  • 1 bunch coriander

Optional (see end of recipe - I like to add extra veggies)

  • 1/4 aubergine
  • 1 sweet potato


  • Heat the oil in a soup pan. Add the ginger, garlic, lemongrass and chilies and stir over medium heat until fragrant but not burned.
  • Add the laksa paste (and funky vegan if using) and mix until fragrant.
  • Add stock and mix well and bring to a boil.
  • Reduce heat to a simmer, add noodles, tofu puffs and coconut milk. Cook for 5 minutes.
  • Check noodles regularly to see if they are cooked. The longer they soak the quicker they will cook in the soup.
  • Add pak choi. Taste and adjust seasoning if necessary.
  • Using tongs or a spaghetti spoon divide noodles between bowls.
  • Add tofu puffs and pak choi. (Add extra veg if using). Pour soup over noodles.
  • Add a spoon of Yum Phrik, beansprouts, and coriander.

Optional Veg

  • Peel sweet potato and cut into bite size cubes
  • Cut aubergine into bite size chunks.
  • Toss both with a little oil (only the oil) from Yum Phrik.
  • Air-fry for 7 minutes or until cooked through.
Keyword mid week meals, vegan, Yum Phrik

Shopping cart


No products in the cart.

Continue Shopping