Vegetarian Malaysian Laksa

Serves 2
Prep Time

20 mins
Total Time

35 mins
Difficulty Easy
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life at The Recipe Lab.

Vegetarian Malaysian Laksa

About This Dish

A rich and soul-warming bowl of Vegetarian Malaysian Laksa, this dish brings together bold Southeast Asian flavors with a comforting coconut-based broth. Featuring Living Roots’ Lakadong turmeric, prized for its vibrant color and high curcumin content, the broth is infused with aromatic spices, fried tofu, tender greens, and silky rice noodles. Perfect for cozy nights or when you're craving a fragrant, flavor-packed meal that’s 100% plant-based.

Ingredients

Laksa Paste:

  1. 1 large red onion, sliced roughly
  2. 10 garlic cloves
  3. ¼ inch lemongrass stalk
  4. ¼ inch ginger or galangal, sliced roughly
  5. 4 fresh red chillis or dried red chillis soaked in boiling water
  6. 2 tbsp sesame oil
  7. 1 tsp ground Lakadong Turmeric Powder
  8. 1 tsp ground coriander powder
  9. ½ tsp ground cumin powder

Broth:

  1. 1¼ tsp fine salt, adjust to taste
  2. 400 ml full-fat coconut milk
  3. ½ cup water
  4. Juice of ½ lime (approx. 2-3 tbsp), adjust to taste
  5. 1 tbsp  jaggery/sugar

Toppings/To Serve:

  1. Steamed green veggies: bok choi/spinach
  2. 150 g rice noodles, cooked
  3. 50 g tofu, cubed and deep-fried
  4. 4-5 small brinjals, sliced vertically and deep-fried
  5. 150 g button mushrooms, sliced and sauteed
  6. Garnish with ground Tura Pepper optionally
  7. Fresh coriander, chopped
  8. Handful toasted black sesame seeds

This recipe features

Lakadong Turmeric Lakadong Turmeric

Lakadong Turmeric

Spices

$10.00
Tura Black Pepper Tura Black Pepper

Tura Black Pepper

Spices

$10.00

Instructions

  1. To begin with, blend all the laksa paste ingredients in a blender excluding the dry spice powder and sesame oil. Blend with a dash of water. 

  2. Heat up 2 tbsp of oil in a heavy-bottomed pot. Add the laksa paste and fry it off very slowly (on low heat) for at least 15 minutes, stirring the whole time.

  3. Once the oil starts separating from the paste, add in the dry spice powders (cumin, coriander and turmeric) and saute for about a minute. 

  4. Slowly while stirring continuously, add in the coconut milk and water and mix together. 

  5. Season with salt, lime juice and jaggery. 

  6. Divide the toppings between two bowls and enjoy!