Laksa – Malaysian Noodle Soup


Vegan laksa malasyian noodle soup

Simple but full of flavour!


  1. • 1 tbsp groundnut oil
  2. • 1 tbsp red curry paste
  3. • 1 onion
  4. • 2 cloves of garlic
  5. • 1 red, yellow and green pepper
  6. • 100 g soya sprouts
  7. • 1 cup of fresh pineapple cubes
  8. • 1 lime
  9. • 1 stalk of lemon grass
  10. • 3 cm ginger
  11. • 250 ml Provamel Rice Coco Pineapple Drink
  12. • 1 tuft of coriander
  13. • 100 g rice noodles


Serves 2.

Provamel Rice Coco Pineapple Drink helps to make this Vegan Laksa.


  • Cut the peppers and onion in fine strips.
  • Boil the noodles.
  • Heat a stir-fry pan and add the oil.
  • Put in the curry paste and bake while stirring during 1 min.
  • Break the lemon grass stalk open with the blunt side of a large chef’s knife.
  • Add the finely chopped garlic and ginger , onion and peppers.
  • Let it cook for 3 mins.
  • Smother with the Provamel Rice coconut Pineapple Drink and add the pineapple cubes.
  • Mix in the soya sprouts and let it simmer for another minute.
  • Strain the noodles and divide over some soup bowls.
  • Ladle in the laksa and finish with some coarsely chopped coriander and a dash of lime juice.

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