Vegetarian Laksa

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A classic Malay dish minus the meat (egg is optional too!)


  • 1 tablespoon vegetable oil
  • 56 tablespoons red curry paste  – use 6 tablespoons if you like it pungent
  • 2 cups vegetable broth
  • 1 cup light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 4 teaspoons palm sugar or 3 teaspoons granulated sugar
  • 1 teaspoon sambal oelek or other chili paste
  • 1 cup green beans, end trimmed
  • 11 oz fresh laksa, vermicelli or ramen noodles (alternatively you can use 68 oz dry noodles)
  • 810 cherry heirloom tomatoes or regular cherry tomatoes, sliced in half

Laksa toppings:

  • 3/4 cup shredded lettuce
  • 1 large boiled egg, sliced in half  (optional)
  • cilantro leaves
  • lime wedges

For non vegetarians:

  • fish sauce (for serving)


  1. In a saucepan over low heat, add oil and curry paste. Stir well and cook for 8-10 minutes, stirring frequently, until the paste is darker in color.
  2. Add a little vegetable stock and stir until the curry paste has dissolved.
  3. Add remaining vegetable stock, coconut milk, curry powder, salt, sugar, sambal oelek and green beans. Stir and bring to a boil. Lower heat, cover and simmer for 30 minutes.
  4. Boil or warm up noodles according to instructions on the package. Drain and divide among two bowls.
  5. Pour broth over the noodles and top with lettuce, eggs, cilantro and lime wedge. Serve immediately.
  6. Serve with a side of fish sauce for those who aren’t vegans or vegetarians.


I like to use 1/2 tablespoon of fish sauce per bowl of laksa to add even more pungency since I like mine as authentic as possible (minus the seafood).


Keywords: recipe, noodle soup, vegetarian, meatless, Asian

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