Our Vegan Laksa is a plant based take on the classic Malaysian Laksa. It’s an aromatic, spicy and creamy noodle soup that’s filling and comforting – perfect for these cold winter months. Recreate a laksa in the comfort of your home filled with noodles, veggies, protein and top with fresh bean sprouts.
Dollop a few tablespoons of our paste to your favourite fried rice or noodles for an extra flavour kick. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for a delicious dipping sauce.
Laksa Curry Recipe
1 jar LAKSA CURRY PASTE
500g of your choice of protein, tofu or vegetables
1 can (400ml) of coconut cream
3 cups of chicken or vegetable stock
1 tbsp of soy sauce, fish sauce or belacan (dried shrimp paste)
A hand full of fresh coriander, mint, chilli
Lime to garnish
1. Sauté protein or vegetables along with the paste in a large saucepan until golden brown.
2. Add coconut cream, stock, soy sauce, fish sauce or belacan and bring to boil for 10 minutes until ingredients are cooked to perfection.
3. Pour over your favourite noodles.
4. Garnish with handfuls of coriander, mint, chilli and a squeeze of lime.
Rejoice these flavours!
Tomatoes, Australian canola oil (GMO free), onion, lemongrass, water, garlic, radish, galangal, ginger, salt, raw sugar, chillies, vinegar and turmeric powder
Servings per packet: 8
Serving size: 30 grams
Dollop a few tablespoons of our paste to your favourite fried rice or noodles for an extra flavour kick. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for a delicious dipping sauce. Create a delicious tempeh curry with the laksa paste and serve with steamed. Add extra coconut cream or stock for milder kid friendly version and add pasta shells. Add to your pumpkin soup for a spicy kick.