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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

Ingredients
  

  • 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

Toppings

  • 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

Instructions
 

  • 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