Malaysian Curry Laksa Soup - Vegan / Vegetarian Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu offers a plant-based option, while chickpeas are a budget-friendly protein.

curry paste

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade spice mixes can be tailored for health and cost.

fish cakes

🥗Healthier: grilled shrimp

💰Cheaper: surimi

Grilled shrimp is a lean protein, while surimi is a cost-effective alternative.

First we will make the spice paste / Rempah:

Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden.

In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.

Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste.

Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves. Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.

Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge.

Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long.

Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.

Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens