Vegan Laksa

The singular serve of this laksa paste recipe was found at (I can take no credit for its awesomeness). The recipe for the finished Laksa was taken partly from (I just used the laksa liquid recipe and used my own ideas for the Laksa filling/veggies).

I multiplied the laksa paste recipe by 4 (original made for 8 people, so I ended up with enough for 32 portions) and I multiplied the liquid recipe by 8 (original made for 4). I ended up with enough for 7 meal swap meals so kept one for myself, gave one to my mum and took 5 portions to meal swap.

Vegan Laksa Paste (enough for 32 laksa portions)


6 Large red chillies (original recipe would have called for 12, but I halved the number of chillies)
4 tsp ground coriander
4 tsp paprika powder
4 tsp cumin powder
2 tsp turmeric powder
4 large white onions
8 stalks lemon grass (peel back the woody exterior and just use the tender white parts)
12 cm piece of galangal
4 handfuls of raw cashews
12 cloves of garlic
8 tsp tamari (original recipe had soya sauce)
4 tbs sesame oil
4 tsp brown sugar
8 tbs of lime juice (approximately the juice of 2 limes)


  1. add the ground coriander, paprika, cumin and turmeric to a pan with a drizzle of sesame oil and heat until aromatic (a few minutes). Stir continuously to avoid burning the spices.
  2. Add this to a thermomix or blender/food processor, along with the remaining ingredients and blend/pulse until the mixture is a paste.

Laksa Liquid (enough for 32 portions)


32 tbs of laksa paste
8 cups of water
24 cups of vegetable stock (I made liquid stock out of my homemade thermomix stock)
16 cups of coconut milk or cream
8 tbs brown sugar


  1. add the laksa paste to a pan and heat until aromatic (a few minutes)… I had to do this in three batches to adequately ‘cook’ the paste, but if you have a large fry pan with adequate space and heat you may get away with doing it all at once.
  2. In a large pot, or multiple smaller pots add the paste and remaining ingredients and heat through until paste is fully combined and dissolved (I did 3 pots with 11 tbs of paste in each and decided up the liquid components equally into these)
  3. This is the completed liquid for the laksa; Portion this out equally into containers ready to swap.

Laska ‘filling’ 

snow peas
dry rice noodles
puffed tofu (this contains gluten, take out if you want a gluten free recipe)
fried shallots


  1. Fill sandwich sized clip lock bags with a portion of rice noodles (dry), some puffed tofu and chopped and prepared veggies (for 5 portions, I gave 3 containers of ready made laksa liquid and 3 bags of prepared filling- enough for 3 large bowls of laksa)
  2. To make the laksa, you just put the bag of prepared filling in a large bowl, heat up the laksa liquid in a pot and pour this over the filling. Let this sit for a few minutes to soften the noodles and veggies, garnish with the fried shallots and enjoy!

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