If you’ve ever had a steaming bowl of laksa, you know it’s one of those meals that hits every note: spicy, creamy, tangy, and deeply comforting. Traditionally made with chicken, seafood, or a rich meat-based broth, laksa is a beloved dish across Southeast Asia, with regional variations like Laksa Penang, Laksa Sarawak, and Laksa Singapore. But today, we’re taking this classic noodle soup in a totally plant-based direction with a Vegan Laksa featuring cashew coconut cream—and trust me, you won’t miss the meat. This version is bold, fragrant, and deeply satisfying, all while being dairy-free, meat-free, and gluten-friendly.
This is not just a substitution-heavy dish. It’s a thoughtfully developed bowl of flavor that honors the tradition of laksa while embracing a plant-powered upgrade. Plus, if you're a fan of Asian noodle recipes like udon noodle soup or experimenting with rice noodle recipes, this vegan laksa will easily earn a top spot in your comfort food lineup.
Creamy Vegan Laksa with Cashew Coconut Cream
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Malaysian, Singaporean, Southeast Asian
Blender or food processor for making the silky cashew coconut cream
Large Pot or Dutch Oven to cook and simmer the broth
Strainer to remove any fibrous bits from the lemongrass if needed
Medium pan to fry tofu or heat toppings
Tongs or noodle strainer to handle cooked noodles
For the Laksa Broth
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 2 stalks lemongrass trimmed and smashed
- 2 tablespoons red curry paste store-bought or homemade laksa paste recipe
- 1 teaspoon ground turmeric
- 1 teaspoon chili flakes adjust to taste
- 4 cups vegetable broth
- 1 cup canned full-fat coconut milk
- 1 cup cashew cream see instructions below
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- Salt to taste
Cashew Coconut Cream
- 1 cup raw cashews soaked for 4 hours or boiled for 10 minutes
- 1/2 cup water
- 1/2 cup coconut milk
- Pinch of salt
Noodles and Toppings
- 8 oz rice noodles or vermicelli
- 1 block firm tofu cubed and pan-fried
- 1 cup bean sprouts
- 1/2 cup shredded purple cabbage
- 1/2 cup sliced cucumber
- 1 small bunch of fresh cilantro chopped
- 2 scallions thinly sliced
- Red chili slices optional for garnish
- Lime wedges for serving
Step 1: Make the Cashew Coconut Cream
Drain the soaked cashews and blend them with 1/2 cup of water and 1/2 cup coconut milk until smooth and creamy. Set aside.
Step 2: Build the Broth
In a large pot, heat the coconut oil over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3–5 minutes until aromatic and soft.
Toss in the lemongrass, red curry paste, turmeric, and chili flakes. Stir well to release all the oils and flavors from the paste—this is the heart of your laksa soup recipe.
Pour in the vegetable broth and bring it to a gentle boil. Simmer for 10–15 minutes to allow the flavors to meld.
Add coconut milk, soy sauce, and the cashew cream to the pot. Stir until well combined. Simmer another 5 minutes, then add lime juice and salt to taste. Remove lemongrass before serving.
Step 3: Prepare the Noodles
Cook rice noodles according to package directions—usually a 3-5 minute soak in hot water. Drain and rinse with cold water to prevent sticking.
Step 4: Pan-Fry the Tofu
While the broth simmers, heat a small amount of oil in a pan and fry the tofu cubes until golden on all sides. Season lightly with salt or soy sauce.
Step 5: Assemble Your Bowls
Divide the noodles among four large bowls. Ladle the hot laksa broth generously over the noodles. Top each bowl with tofu, bean sprouts, cabbage, cucumber, scallions, cilantro, and optional red chili slices.
Serve with lime wedges on the side for that final zesty punch.
Pairings
This vegan laksa is hearty enough to stand on its own, but if you're planning a complete meal, here are some great pairings:
- Crispy Spring Rolls: Serve as an appetizer with a soy-ginger dipping sauce. Their crunch adds a nice contrast to the creamy soup.
- Asian Cucumber Salad: Light and tangy, this salad helps refresh the palate between spicy bites.
- Thai Iced Tea or Coconut Water: Both drinks help balance the spice and richness of the laksa broth.
- Sticky Rice with Mango: If you’re going for a Southeast Asian vibe all the way through, this classic dessert hits the sweet spot.
FAQs
1. Can I use store-bought laksa paste for this vegan version?
Yes, you can. Many store-bought laksa paste options are vegan-friendly—just check the ingredients to avoid shrimp paste or anchovy. A homemade laksa paste recipe is ideal if you want full control over the spice and flavor.
2. What type of noodles are best for vegan laksa?
Traditionally, laksa uses rice vermicelli, which is great for soaking up the broth. But you can also use thicker noodles if you prefer more bite. If you're craving something a little different, this dish works beautifully with udon noodles, giving you an udon noodle soup-style twist with laksa flavors.
3. Is there a protein substitute other than tofu?
Absolutely. You can use tempeh, soy curls, seitan, or even chickpeas. Fried or baked tofu is popular for its ability to soak up the broth, but don’t hesitate to customize with your preferred protein.
4. How does this compare to Chicken Laksa?
Flavor-wise, this vegan version still offers the rich, creamy depth of traditional chicken laksa recipe, thanks to the red curry and the cashew coconut cream. It’s lighter and earthier, with a unique nutty edge. It also avoids the heavier greasiness sometimes found in meat-based versions.
5. What regional variations inspired this recipe?
This vegan laksa draws inspiration from multiple regional styles—like the rich and coconutty curry laksa from Malaysia, the tangier Laksa Penang, and the spiced-up Laksa Sarawak. While it’s not tied to one specific version, it honors the warmth and complexity found across the laksa soup recipe family. Think of it as a plant-based tribute to Southeast Asia’s noodle soup legacy.
