Laksa is a Southeast Asian soup made with coconut milk and spicy curry paste. It's usually served with rice noodles, shrimp, or chicken, but it can also easily be made so it's vegan-friendly.

Creamy Vegan Laksa is a soul warming, fragrant noodle soup that is inspired by the dynamic flavours of Southeast Asia. Known for its rich, coconut-based broth and the zesty blend, this plant-based ...

Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup. Heat 30m's oil in a saucepan and add about 4 tablespoons of the laksa paste.

Laksa paste. 4 eschalots, peeled and roughly chopped. 4 garlic cloves, peeled and sliced. 20g (2.5cm piece) ginger, peeled and sliced. 2 stalks lemongrass (soft white stem only), sliced. 2 tsp ...

This vegan version features a homemade paste which is as easy as throwing all the aromatics into a blender or food processor and whizzing them up.

Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup. Heat 30m's oil in a saucepan and add about 4 tablespoons of the laksa paste.

I first learned about umeboshi paste—the Japanese condiment made of pureed, fermented ume fruit—from my all-time favorite cookbook, The Cranks Bible by Nadine Abensur. She includes the paste ...

Intrigued, and freshly in love with a vegan, I tracked down the paste in a health food store and made Abensur’s Quick Aromatic Laksa, aiming to impress. That vegan moved in and stayed for life ...