Curry Laksa

How to make a delicious vegetarian curry laska at home
Curry laksa has been on heavy rotation in my kitchen for the last year, and I’m still not bored of it. Oodles of thick noodles, plenty of good greens and a really spicy paste make for the most delicious warming bowls of soup for cold winter’s days.

How to make a delicious vegetarian curry laksa at home
Put simply, curry laksa is a coconut and chilli based noodle soup, but that description doesn’t really do it justice. Imagine a thin broth, spicy hot but rounded out with coconut so you don’t end up in tears, lashings of coriander and plenty of garlic too. The soup is bulked up with noodles, either traditional thick laska noodles or easier to find udon noodles, as well as anything from tofu puffs, fish or chicken. Sounds good right?

If you’re doing veganuary, this is an ideal recipe to add into your planning. When you bulk out the soup with mushrooms, spinach and beansprouts (or even the aforementioned tofu puffs, if you can find them), you don’t even notice there’s no meat lurking in there. I always make the full quantity of the spice paste first time around, and then stash half into the freezer for a quick dinner in a few weeks time. Do the same with the coconut milk and you’ll be feeling very smug the next time you fancy making this, as everything is ready to go, and you can just add in whatever vegetables come to hand.

Curry Laska


  • Bunch coriander (both stems and leaves)
  • 1 shallot, peeled
  • 4 cloves garlic
  • 2 red chillis, deseeded or not depending on your chilli preferences
  • Thumb sized piece of ginger
  • 1 tbsp neutral oil
  • 150g mushrooms, stems removed and thinly sliced
  • 600ml vegetarian stock
  • Dash soy sauce
  • Half a tin coconut milk
  • Udon noodles or rice vermicelli noodles, pre-cooked
  • Half pack bean sprouts
  • Handful of spinach leaves
  • 1 lime, quartered


  • Start by blending up the first six ingredients in a mini chopper until they make a thick bright green paste.
  • Heat a pan on the hob to a medium heat, add the paste and cook for about twenty minutes until very aromatic. Stir very regularly to prevent from burning.
  • Add the mushrooms and coat well in the paste before pouring in the stock, soy and coconut milk and let cook for another twenty minutes.
  • To serve, reheat the noodles and add them to bowls along with the beansprouts and spinach Pour over the soup and garnish with quartered limes.
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    I’ve taken part in the No Croutons Required link-up for vegetarian soups & salads!

    • Charlotte Oates

      This sounds gorgeous and so simple to make. I’m on the look out for healthy recipes to start the new year and this looks perfect.

      Thanks for joining #FoodYearLinkup I hope to see you there again in future xx

    • Yummy! This looks fab, I love laska, its so comforting and nourishing 🙂

    • That looks and sounds delicious! Do you think if I made a large quantity it would be ok to freeze a few portions?

      • To be honest, I’m not sure it would because you’d risk the coconut milk splitting and I reckon you’d lose a lot of the texture. What I tend to do is bulk make the curry paste and freeze that portioned out for a quicker dinner x

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