Recipe: Easy Vegan Laksa
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.
Servings: 6
Calories: 272kcal
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
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