The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Mouthwatering Malaysian Vegetable Laksa
Facebook Tweet Google+ Pinterest Email More Sharing Options

Mouthwatering Malaysian Vegetable Laksa

Prep Time: 15 minutes

Cook Time: 15 minutes

It's winter again, so it's the season for soups and stews - I am sure everyone will agree. I recently discovered this recipe for Malaysian laksa, which is basically a fragrant and spicy noodle soup with vegetables. If you like Oriental food, you will love this! The dish has now become my favourite type of soup to make, especially now that the weather has turned cold. I find that it's a great dish for the winter weather, as it is creamy and satisfying, and very warming, with all the spices in it, and full of crunchy vegetables. It's vegan, naturally, and very delicious and can be served as a starter, or it is also filling enough to have as a meal on its own (and quick and easy to make too, which is another definite bonus!) It only takes about half an hour, including the preparation and the cooking time, so it is ideal to have when you come home on a cold winter evening and you need something hot and satisfying. The coconut milk that it is made with is not only very nutritious but also gives that wonderful creamy flavour and texture.

Ingredients (Serves 4)

  • 2 tbsp of Thai green curry paste (or you can use the red curry paste, for a variation)
  • 1 cm piece of fresh ginger, peeled and grated
  • 2 red chillis: 1 deseeded and finely chopped,1 thinly sliced
  • 1 400 ml tin of reduced-fat coconut milk
  • 850 ml of vegetable stock (made with a standard veg stock cube)
  • 250g frozen garden peas
  • 100 g baby sweetcorn, halved lengthways
  • 100g mange-tout
  • 300g of fresh rice noodles
  • 100g of baby leaf spinach
  • 20g of peanuts or cashews, dry fried and roughly chopped


1) Place the Thai curry paste in a large-ish pan with the ginger, the chopped chillis and half of the coconut milk. Bring to the boil, then turn down the heat and simmer, stirring for around 2-3 minutes. Add the rest of the coconut milk and stock and simmer for another 2 minutes.

2) Add the peas, baby corn, mange-tout and noodles and cook for 5 minutes, until just tender. Remove from the heat and stir in the spinach.

3) Ladle the hot soup into 4 bowls and garnish with the sliced chillis and chopped nuts to serve.


PS: Another of my favourite  winter soup recipes is a grilled vegetable one, so look out for that, coming soon!

I hope you liked this blog and your votes and comments are much appreciated.



Healthy Snacks Delivered Monthly
  1. kristo
    Laksa is soooooooooo amazing! I had no idea that snow peas were called mange-tout! but it makes sense when I think about it. voted!
    1. Veganara
      Thanks a lot guys. I had a feeling this one would be familiar to you Kristo, and obviously you have had the authentic native kind! So what we call "mange-tout" you call "snow peas" ? Thanks for enlightening me about that, I was wondering what snow peas were, when I saw them in recipes here!
  2. Clare
    Mmm this looks so so good! Voted!
  3. beachgurl
    Tried this last night…. very yummy! Make right before serving; the noodles and veggies will continue to cook if you make it too early. It was very easy and I loved the kick from the chilies. Thank you!!!! Voted!
    1. Veganara
      Thanks beachgurl, glad you enjoyed it. Yes, I probably should have mentioned that - it needs to be served straightaway, so it doesn;t overcook.
      1. beachgurl
        It was crazy easy and I loved it - not a drop left today - thank you again. Hope you had a wonderful holiday.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.