This easy vegan laksa only takes minutes to prepare, and it’s bursting with flavour from the coconut milk, chilli and turmeric. It’s a filling meal, warming starter or easy side dish.
I love meals that are super-quick and easy to prepare. I always want to cook from scratch, but you know, sometimes life is busy or I’m tired. That’s where this easy vegan laksa comes in. It is sooooo easy to make, but absolutely packed with flavour. You could even cheat and use frozen chopped chilli, garlic and ginger, so you don’t have any fiddly chopping to do.
A laksa is a spicy noodle soup that’s a combination of Chinese and Malaysian flavours. It’s hugely popular, but endlessly adaptable to whatever ingredients you have on hand. I like it brightened up with a handful of coriander and a squeeze of lime added just before serving. This vegan laksa is packed with vegetables and noodles, making it a filling meal. The heat from the chilli and ginger is balanced with the creamy coconut milk.
I made my Easy Vegan Laksa in my REDMOND Multicooker 4502E, though you can also make it on the stove. I’ve been using my multicooker for a few years now and I love how versatile it is. The best way to describe it is that it’s like a fast slow cooker – it gives the flavour and texture of slow cooking, but in a fraction of the time. You can also use it to boil, fry, bake, steam and so much more.
It has a 3D heating system, which means that it simultaneously cooks on the bottom, sides and top, so is very quick and Redmond says it saves minerals and vitamins in the food. You can read my full review of the Redmond Multicooker.
The Redmond Multicooker is really one of those do-it-all gadgets that can replace lots of other kitchen equipment. It’s really really good for student housing and where there isn’t a lot of space. I’ve used mine in the past to make vegan Spanish beans, vegan corn chowder, superfood cake bars, farro, chickpea and kale stew, carrot cake oatmeal , cheese and jalapeno corn bread and much more!
- 4 spring onions (scallions) roughly chopped
- 4 cloves garlic
- 1-2 red chilis, deseeded and chopped
- 1 tsp chopped ginger
- 1 tsp ground turmeric
- 1 tsp oil
- 1 litre vegetable stock
- 1 tin coconut milk
- 100g (1 cup) bean sprouts
- 100g (1 cup) baby corn, cut in half
- 100g (1 cup) mangetout
- To serve
- 150g rice noodles
- 1 lime
- Handful of fresh coriander
- Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.
- Set the multicooker to ‘fry’ and when it’s hot, add the oil and spice paste to the bowl. Fry for 3 minutes, stirring often. Add the stock and coconut milk and set the multicooker to ‘cook’. Allow it to come to the boil, then reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.
- In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes. Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.
- Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).
- Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.
Disclosure: This post was commissioned by Redmond Multicookers. I use the 4502E, which currently sells for £59. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Vegetable Cakes, Healthy Food and Lifestyle. All opinions are my own.