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5 from 6 votes

Recipe: Easy Vegan Laksa

This easy vegan laksa only takes just 15 minutes to prepare, and it’s bursting with flavour from the coconut milk, chilli and turmeric. It’s a filling meal, warming starter or easy side dish.
Prep Time5 mins
Cook Time10 mins
Total Time10 mins
Course: Soup
Cuisine: Asian, gluten-free, Vegan
Servings: 6
Calories: 272kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 4 spring onions (scallions) roughly chopped
  • 4 cloves garlic
  • 1-2 red chilis deseeded and chopped
  • 1 tsp ginger chopped
  • 1 tsp ground turmeric
  • 1 tsp 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

Calories: 272kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 724mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 29.9mg | Calcium: 38mg | Iron: 3.3mg