Vegan Recipes

Vegan Curry Laksa RamenI

Delve into a culinary adventure with our vegan twist on a Southeast Asian classic – Curry Laksa Ramen. This fusion dish seamlessly blends the rich, aromatic flavors of traditional laksa paste with the comforting warmth of Japanese ramen noodles. Perfect for the discerning palate seeking both complexity and simplicity, this recipe offers a delightful journey through diverse tastes and textures.

Crafting the Laksa Paste: At the heart of this recipe lies the meticulously crafted laksa paste, a harmonious blend of shallots, garlic, lemongrass, and an array of spices. This aromatic paste, artfully concocted with ground coriander, cumin, and turmeric, forms the foundation of our curry-infused broth. The addition of tomato paste adds depth and tanginess, elevating the profile of the dish to new heights.

Building the Flavorful Broth: In a symphony of flavors, the laksa paste dances with creamy coconut milk and savory vegetable broth to create a luscious, fragrant broth. Balancing the richness of coconut with the subtle sweetness of maple syrup or sugar, and a touch of umami from soy sauce, our broth tantalizes the taste buds with every spoonful. Simmered to perfection, it becomes a canvas for the vibrant medley of ingredients that follow.

Embracing Ramen Noodles: The soul-soothing comfort of ramen noodles takes center stage, providing a hearty foundation for our culinary creation. Boiled to tender perfection, these noodles eagerly absorb the aromatic broth, imparting their delicate texture and subtle flavor to each bite. As the backbone of our dish, they serve as a vessel for the diverse array of toppings that add layers of complexity and visual appeal.

Tantalizing Toppings: Enter a realm of culinary creativity with an assortment of toppings that lend both color and depth to our Curry Laksa Ramen. Crispy cubes of golden-brown tofu offer a protein-rich addition, while a colorful array of mixed vegetables adds freshness and crunch. Garnished with fragrant cilantro and served with zesty lime wedges on the side, each bowl becomes a work of art, inviting diners to savor every nuanced flavor.

Conclusion: Elevate your vegan dining experience with our Curry Laksa Ramen, a tantalizing fusion of Southeast Asian and Japanese cuisines. From the fragrant depths of the laksa-infused broth to the comforting embrace of ramen noodles, every element harmonizes to create a symphony of flavors. With its vibrant colors, diverse textures, and complex yet approachable taste profile, this dish is sure to captivate both seasoned food enthusiasts and adventurous home cooks alike. Embark on a culinary journey that transcends borders and tantalizes the senses – one bowl at a time.

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Vegan Curry Laksa RamenI


For the Laksa Paste:

  • 3 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 1 thumb-sized piece of ginger, peeled and roughly chopped
  • 2 stalks lemongrass, outer tough layers removed, inner part chopped
  • 2 red chilies, deseeded if preferred
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil

For the Soup:

  • 1 tablespoon vegetable oil
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or sugar
  • Salt, to taste

For the Ramen:

  • 4 servings of ramen noodles
  • 2 cups mixed vegetables (such as bell peppers, broccoli, snow peas)
  • 1 block firm tofu, pressed and cut into cubes
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  1. Prepare the Laksa Paste: In a food processor or blender, combine all the ingredients for the laksa paste and blend until smooth.
  2. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the laksa paste and cook for about 5 minutes, stirring frequently, until fragrant.
  3. Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a simmer.
  4. Add soy sauce and maple syrup (or sugar) to the soup. Taste and adjust seasoning with salt if needed. Let the soup simmer gently while you prepare the rest of the ingredients.
  5. In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
  6. In a frying pan, heat a tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
  7. In the same pan, add the mixed vegetables and sauté until they are just tender, about 3-4 minutes.
  8. To serve, divide the cooked ramen noodles among serving bowls. Ladle the hot laksa soup over the noodles. Top each bowl with sautéed vegetables and tofu cubes.
  9. Garnish with fresh cilantro and serve with lime wedges on the side.

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