Asam Laksa Recipe: Vegetarian & Vegan

Curious about a vegetarian and vegan version of Asam Laksa? I’m sure it piques your interest! And why not? However, let me be honest, as always - this vegetarian and vegan Asam Laksa is a recipe I created myself. No copying here, just some thoughts and experimentation, and out came this dish (HOMEMADE VEGETARIAN CURRY LAKSA & CURRY MEE).

One thing to note, especially for those who aren’t vegetarian or vegan and love the traditional fish broth-based Asam Laksa: this version won’t replicate that (ASAM LAKSA: NYONYA STYLE). But rest assured, it will still surprise and delight your taste buds. Now, let's dive into the recipe.

For the Asam Laksa Paste

Red chilies  - as needed

Dried red chilies  - as needed

1 red onion

5 cloves garlic

1-inch fresh turmeric

1 ginger torch bud  - petals only

1 lemongrass stalk

1-inch galangal
Blend these ingredients with a little water until smooth.

For the Vegetarian/Vegan Stock
Ingredients

1 large carrot (peeled and cut into pieces)

2 medium red onions (peeled and cut into pieces)

1 handful of shimeji mushrooms (or any other suitable mushroom)

6 cloves garlic (peeled and cut into pieces)

2 tbsp oil

4 liters of water

Method

Heat the oil in a pot and add the ingredients.

Stir to lightly brown the vegetables.

Pour in the water and simmer over low heat to extract the broth.

Drain and discard the vegetables, keeping the broth aside.

Other Ingredients

1 handful of daun kesum (Vietnamese coriander)
Dried tamarind -  to taste
Salt to taste

¼ cup oil

For Assembling (as needed)

Noodles of your choice  - blanched to soften

Cucumber  - thinly sliced

Pineapple - thinly sliced

Red onion  - thinly sliced

Ginger torch bud  - petals removed

Fried oyster mushrooms

Making the Asam Laksa Soup

Heat the oil and fry the blended asam laksa paste until aromatic and the oil splits.

Pour in the vegetable stock and stir well.

Add dried tamarind and salt to taste, adjusting for the right balance.

Let it simmer for a few minutes, then add Vietnamese coriander at the end for added fragrance.

Assembling the Dish

Place the blanched noodles in a bowl.

Add the sliced cucumber, pineapple, red onion, ginger torch petals, and fried oyster mushrooms.

Pour the asam laksa soup over the noodles. 

Serve immediately.