Balinese Laksa

🌱🍜 Vegan Balinese Laksa

Creamy • Aromatic • Plant-Based Comfort Bowl

🥣 Ingredients (Serves 3–4)

Laksa Paste

• 2 shallots (or 1 small onion), chopped

• 3 cloves garlic

• 1 tbsp fresh ginger

• 1 stalk lemongrass (tender inner part, chopped)

• 1–2 red chilies (to taste)

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp turmeric

• 1 tbsp oil

(Blend into a smooth paste)

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Soup

• 1 tbsp oil

• Laksa paste (from above)

• 4 cups vegetable broth

• 1 can (400 ml) coconut milk

• 1 tbsp soy sauce or tamari

• 1 tsp sugar or coconut sugar

• Juice of ½ lime

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Add-Ins & Toppings

• Rice noodles or thick wheat noodles

• Fried tofu cubes

• Sliced mushrooms

• Shredded cabbage or bok choy

• Bean sprouts

• Fresh coriander

• Lime wedges

• Optional: chili oil or sambal

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👩‍🍳 Instructions

1. Make the base

   • Heat oil in a pot over medium heat

   • Add laksa paste and cook 2–3 minutes until fragrant

2. Build the soup

   • Add vegetable broth and coconut milk

   • Stir in soy sauce and sugar

   • Simmer 10 minutes

3. Cook noodles

   • Cook noodles separately according to package

   • Drain and set aside

4. Add vegetables

   • Add mushrooms and cabbage to soup

   • Simmer 3–4 minutes until tender

5. Finish

   • Stir in lime juice

   • Taste and adjust salt/heat

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🍜 Assemble the Bowls

• Add noodles to bowls

• Ladle hot laksa soup over

• Top with tofu, bean sprouts, coriander & chili oil

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🧠 Tips

• For extra Balinese flavor, add a pinch of ground galangal if available

• Want it thicker? Simmer uncovered 2–3 more minutes

• Great next day—the flavors deepen 😌

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If you want, I can:

• 🌶️ Make it extra spicy

• 🥥 Do a lighter (less coconut) version

• 🍆 Add Balinese-style veggies

• 🍜 Turn it into laksa noodles stir-fry