Vegan Laksa

Vegan Laksa


Most store bought laksa paste contains shrimp paste, so we created a laksa paste (see the blog post) for all the lovely vegans that come for our famous curry night at Ripe. You can, of course, serve this laksa with chicken, fish or prawns if you desire.

Vegan | DF | GF | EF | Serves 4 to 6


100g FLAT RICE NOODLES soaked in warm water - see note below
1 ONION, peeled, roughly chopped
3 long ASIAN EGGPLANTS, roughly chopped
cup of Ripes LAKSA PASTE (see the blog post), add more if you like it spicy
6 cups (1.5 lt) WATER
1 small KUMARA, peeled, roughly chopped
1 CAPSICUM, deseeded, roughly chopped
1 packet (250g) TOFU, diced
2 tsp SALT
1 cup (250ml) COCONUT CREAM 


½ cup (20g) FRESH CORIANDER, roughly chopped
SRIRACHA CHILLI SAUCE, for those who like it hotter
2 LIMES, quartered

To prepare the Laksa: make the Vegan Laksa Paste - recipe in the blog. If you are using store bought Laksa Paste then only add about 1/4 of a cup of Laksa Paste as they tend to have a lot more chillies in them, so can be quite spicy. 

A note on the noodles: there are a few different types of noodle that are vegan; rice noodles or mung bean vermicelli (also known as cellophane or glass noodles) which are made from mung bean flour. These noodles are in most supermarkets or Asian stores. The noodles won't need a lot of cooking.

To prepare the Noodles: place the rice or vermicelli noodles into a bowl and cover with warm water. Drain them just before you add them to the laksa.  

To cook the Laksa: place a large saucepan or wok over a high heat and add ½ the oil. When hot add the onion and eggplant. Cook for 5 minutes. Stir through the laksa paste and the rest of the oil. Cook for a minute, stirring constantly. Add the water, kumara and capsicum.

Bring to the boil, then reduce the heat and cook for 20 - 25 minutes or until the kumara is cooked through. Add the noodles, tofu, salt and coconut cream.

Cook for approximately 3 - 5 minutes, until the oil starts to separate and rise to the surface.

To serve: divide the laksa evenly between the individual serving bowls and top with the mung bean sprouts and coriander. Serve with Sriracha chilli sauce, lime wedges and some fried roti on the side.