Aromatic rich coconut-based umami spiced curry with tofu, mushrooms, beansprouts, mint and coriander; Malaysian Curry Laksa aka Laksa Lemak.
Let something smooth and layered glide down your throat… And, gulp.
This dish will obliterate your belief that vegan can’t be super tasty and nourishing.
When to Make:
Make this:
When the day’s stresses have left you drained, and you crave a comforting, wholesome meal to recharge
When you’re looking for a dish that will tantalise your taste buds with authentic Far Eastern flavours
When you want to impress your friends with a rich, complex curry that will leave them wanting more – this recipe is the answer
What Inspired Me:
I fell in love with Malaysian Curry Laksa during my epic trip to Kuala Lumpur, and I knew I had to veganise this classic dish to share with the world.
Indulge in the creamy, spicy, and aromatic flavours of Malaysian Curry Laksa, a dish that will transport you to the vibrant streets of Kuala Lumpur. This recipe is a masterclass in balancing rich coconut with the spicy kick of chillies, all while maintaining a depth of umami flavours from shiitake mushrooms and kelp. With the added freshness of mint and coriander, this curry is a true delight for the senses.
Recipe Highlights:
Aromatic and rich coconut-based curry
Tantalising blend of spices and umami flavours
Fresh and herbaceous notes from mint and coriander
Individualised heat level with chili oil
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Make the Malaysian Spice Paste by combining the paste ingredients in a high-speed blender. Depending on requirements. Use a third of the proportions. Store the rest in a sterilised jar and keep frigerated for up to a month, until needed.
In a large non-stick pan, make the stock by simmering under a low heat the shiitake mushrooms and kombu in water for about an hour. Sieve and discard the kombu and keep the shiitake for later. Retain the stock and set to one side.
Make the curry paste by placing the chillies and garlic in a high-speed blender. Blend until fine. Transfer to a small skillet. Add the oil and sauté the chillies until the chillies start to float. This will be about 3 to 4 minutes. Set to one side.
Make the rice vermicelli in a separate pan by placing in boiling water for about 3 to 4 minutes. Set to one side.
In a wok place the curry place with oil and with a little stock to form a marsala base. Gently cook for 3 to 4 minutes. Add the remainder of the stock, sugar, smashed lemon grass and the coconut milk and creamed coconut. Cook for about 10 minutes.
Add in the mushrooms and cook for a further 5 minutes.
Add in the tofu. Switch off the heat. Season to taste.
Serve the laksa over piping hot noodles Garnish with beansprouts, mint and coriander leaves, and pepper. Drizzle with chili oil, as required.