Vegan Seafood Laksa

Dive into the bold and aromatic flavors of this Vegan Seafood Laksa, a plant-based twist on the classic Southeast Asian comfort dish. Brimming with creamy coconut milk, zesty lime, and fragrant spices like turmeric, coriander, and lemongrass, this laksa delivers all the vibrant complexity you’d expect—minus the seafood. Instead, hearty tofu, savory seaweed flakes, and meaty mushrooms replicate the essence of the ocean, making it a delightful choice for vegans and seafood lovers alike. Served over tender rice noodles and topped with fresh cilantro and crunchy bean sprouts, this comforting bowl of goodness is ready in under an hour and perfect for a cozy, flavorful dinner. Don’t forget the lime wedges for an extra splash of brightness! Keywords: vegan seafood laksa, plant-based laksa, vegan comfort food, coconut curry soup, Southeast Asian recipes.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 lemongrass stalk, outer layer removed and finely sliced
• 1 red chili, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 400 ml coconut milk
• 300 grams tofu, cut into cubes
• 2 tablespoons seaweed flakes
• 150 grams mushrooms, sliced (shiitake or button)
• 1 lime, juiced
• 2 tablespoons soy sauce
• 1 cup bean sprouts
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 lime wedges, for serving

Directions

Step 1

Cook the rice noodles according to package instructions. Once cooked, drain and set aside.

Step 2

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion is translucent.

Step 3

Stir in the sliced lemongrass, chopped chili, ground turmeric, and ground coriander. Cook for another 2 minutes until the spices release their fragrance.

Step 4

Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer over medium heat.

Step 5

Add the cubed tofu, seaweed flakes, and sliced mushrooms to the pot. Stir well and allow to simmer for 10-15 minutes, letting the flavors combine.

Step 6

Stir in the lime juice and soy sauce, and season with salt and black pepper. Adjust seasoning to taste.

Step 7

Divide the cooked noodles among serving bowls. Ladle the hot laksa broth over the noodles.

Step 8

Top each bowl with bean sprouts and chopped cilantro.

Step 9

Serve immediately with lime wedges on the side for extra zest.

Nutrition Facts

Serving size	(2518.5g)

Amount per serving	% Daily Value*
Calories	1424.6

Total Fat 54.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 6474.5mg	0%
Total Carbohydrate 194.2g	0%
Dietary Fiber 28.0g	0%
Total Sugars 60.1g
Protein 60.3g	0%

Vitamin D 10.5IU	0%
Calcium 1393.4mg	0%
Iron 29.9mg	0%
Potassium 4179.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 16.0%

Carbs: 51.5%