This easy Vegan Laksa is a flavorful, coconut-rich soup you can make in just 15 minutes. Enjoy a nourishing, plant-based bowl packed with vegetables, aromatics, and satisfying spice.
Vegan laksa is full of creamy coconut broth, bright aromatics, and plenty of vegetables all layered together into something deeply satisfying.
This version keeps things plant-based while still hitting all the rich, bold flavors you expect from the Malaysian classic.
Ginger and chili bring gentle heat, coconut milk adds silky richness, and vegetable stock ties everything together into a fragrant, tasty soup.
TIP: You could even cheat and use frozen chopped chilli, garlic and ginger, so you don't have any fiddly chopping to do. I'm all about making recipes quick and easy without compromising on taste so these ingredients are staples in my freezer.
Why You'll Love This Recipe
- 15 minute meal that still tastes complex.
- Rich and comforting without being heavy.
- Flexible vegetables, just use whatever you have.
- Naturally dairy-free and plant-based.
What is Laksa Soup?
A laksa is a spicy noodle soup that's a combination of Chinese and Malaysian flavours. It's hugely popular, but endlessly adaptable to whatever ingredients you have on hand.
I like to mix together a simple laksa paste and turn it into this delicious Malaysian coconut soup with rice noodles. It's filling, flavourful and ready in just 15 minutes!
It has a warming spiced coconut milk broth brightened up with a handful of coriander and a squeeze of lime added just before serving.
This vegan laksa is packed with vegetables and noodles, making it a filling meal. The heat from the chilli and ginger is balanced with the creamy coconut milk.
Serving Suggestions
- Pair with warm naan or crusty bread to soak up the broth
- Top with fresh cilantro, lime wedges, and sliced green onion
- Add crispy tofu or chickpeas for protein
- Serve with extra chili oil for a spicy kick
Storage Tips
Freezer: The broth freezes well on its own for quick future meals
Fridge: Store the broth and noodles separately for up to 3-4 days
Reheating: Warm the broth gently and add noodles just before serving
Vegan Soup
I love soup. It's so easy, warming and makes a great lunch or dinner. Plus, it's a great way to get in your five-a-day!
This vegan Malaysian laksa soup is super easy and great on it's own or as an appetizer or side dish. You can adjust the heat to your liking and have it mild or spicy.
Some of my other favourite vegan soup recipes are: kale soup, vegan lentil soup, easy tomato soup, Mexican bean soup and more. Can you tell I'm a HUGE soup fan?
If you're looking for more vegan soup recipes, be sure to check out my list of 25+ VEGAN SOUP RECIPES!
If you make this easy laksa soup recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes. Also, please pop down to the comments and let me know how you got on with the recipe and give a star rating!
📖 Recipe
Recipe: Easy Vegan Laksa
Ingredients
- 4 spring onions (scallions) roughly chopped
- 4 cloves garlic
- 1-2 red chilis deseeded and chopped
- 1 teaspoon ginger chopped
- 1 teaspoon ground turmeric
- 1 teaspoon oil
- 1000 ml (4 cups) vegetable stock/broth
- 1 can coconut milk (400ml/15oz can)
- 100 g (1 cup) bean sprouts
- 10 baby corn halved
- 100 g (1 cup) mangetout beans
To serve
- 150 g (5 oz) rice noodles
- 1 lime
- handful cilantro/coriander
Instructions
- Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.
- In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes.
- Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.
- Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).
To serve:
- Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Candice says
I love this so much! Full of flavour and colour abd super quick to make! Quick question can you batch cook it and freeze it?
Kate Hackworthy says
Hi Candice
I'm so pleased you like it! YOu can freeze the broth and then add the veg and noodles.
Mich says
Absolutely stunning recipe! Thankyou so much for sharing, it's delicious!
Giselle Rochford says
I love how easy this is to throw together! I've been going through a cooking slump recently and I refuse to spend more an 30 minutes in the kitchen unless I'm baking. So this is definitely right up my alley 😀
choclette says
Laksa is one of my favourites. I fell in love with it when we were hitching around New Zealand and had very little in the way of money. There was one place that did a large bowl of laksa with a great pile of flatbreads for pennies - we went there nearly every night for a week 😉
Your multi cooker sounds rather fab.
Cricket Plunkett says
I'm always looking for good turmeric recipes and this looks so comforting!
Natalie | Natalie's Food & Health says
Love coconut milk, ginger and turmeric combo. So comforting and perfect for fall/winter. Looks delicious!
Platter Talk says
What a very good idea, to go to a cup of this in then evening snack mode, rather then something processed and awful!
francesca says
This looks incredible, this is the kind of food me and my husband love eating!!
Angela - Patisserie Makes Perfect says
Kate this looks so delicious, I love the colours, they are wonderful. I really love this dish.
MissPond says
This looks delicious 🙂 It looks so colourful and healthy! I''ll be pinning this for later 🙂
Sus // roughmeasures.com says
Laskas are one of my favourite meals, if I need something comforting I always sway towards a good laska. The multi cooker sounds fab too, off to have a look.
Rebecca @ Strength and Sunshine says
O my friend, this sounds so yummy and right up my ally! Love the flavors and all the textures in one bowl!
Lucy says
This looks delicious and it sounds brilliant that you can fry in the multicooker first. Much easier than using more than one pan!
Helen @ Fuss Free Flavours says
That looks lovely. The perfect comfort food for a cold night that is not too bad for you!
Rosana @ Hot&CHilli Food and Travel Blog says
Chilli and coconut - that's just my fav flavours ! Nice recipe
Anca says
The soup looks amazing. I made a vegan soup yesterday with coconut milk and I loved it. I might try your recipe too, as I want to cook more dishes with coconut milk.