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RECIPE: Vegan Laksa

Laksa is a Singaporean/Malaysian spicy coconut noodle broth soup. Here's our feel-good vegan version, using a mix of SaveAGram spices for the perfect flavour:



  • 1/2 kg thick fresh rice noodles. Or can substitute with cooked dry rice noodles

  • 3 cups freshly squeezed coconut milk (method - grate 1 small coconut and add 1/2 cup warm water. Blend for a few seconds and squeeze milk through a sieve. Return coconut to blender with 1 cup warm water and squeeze out. Repeat once more with 1/2 cup water again. Keep 3 separate milks in fridge while rest of the ingredients are prepared)

  • 6 long beans or around 10 normal beans, cut in 1 inch pieces

  • 1 piece firm tofu, cubed

  • 1 small piece dried soya skin or yuba soaked in warm water till soft

  • 1 handful of bean sprouts

  • 3 cabbage leaves, cut in chunks

For the curry paste:

  • 1 inch piece galangal (or normal ginger)

  • 1 lemon grass with the outer tough layers removed and chopped fine

  • 4 shallots peeled and chopped, or 1 small onion chopped

  • Leaves from 3 stalks of laksa leaves

  • 3 dry Saveagram chillies soaked in water

  • 2 teaspoons of Saveagram coriander powder

  • 1 teaspoon of Saveagram turmeric

  • Pinch of Saveagram cumin powdered (optional)

  • 1/2 tsp of south Indian meat curry powder (optional) or 1 tablespoon of tamari soya sauce