29/01/2026
🥥 Creamy Coconut Vegan Laksa 🍜
A rich, dairy-free laksa packed with veggies and warming spices
Serves 4
🧄 INGREDIENTS
Laksa Paste 🌶️
1 tbsp laksa paste
1 tsp coriander seeds
1 tsp cumin seeds
¼ tsp black peppercorns
6 cardamom pods (or ¼ tsp ground)
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp ground turmeric
1 whole star anise ⭐
1 stalk lemongrass (white part only)
1 medium onion, chopped
4 cloves garlic
2 tbsp fresh ginger, finely chopped
1 long red chilli 🌶️
2 tbsp Niulife Vegan Coconut Ghee 🥥
Zest and juice of 1 lime 🍋
Laksa Broth & Veg 🥕🥬
150–200g cooked flat rice noodles (or 2 zucchinis, spiralised)
400ml coconut cream (made with Niulife Coconut Milk Powder)
1 tbsp Niulife Vegan Fysh Sauce
1 litre vegetable stock
1 handful snow peas
2 large carrots, thinly sliced
400g tin chickpeas, rinsed
1 medium eggplant, cut into 2cm cubes
Fresh coriander, to garnish 🌿
Optional toppings: sliced spring onion, red chilli 🌶️, lime wedges 🍋
🍳 METHOD
Make the Laksa Paste
1️⃣ Dry toast coriander, cumin, peppercorns and cardamom pods over medium heat until fragrant.
2️⃣ Remove cardamom husks, then blitz toasted spices in a food processor.
3️⃣ Add remaining paste ingredients (except star anise and coconut ghee) and blend into a smooth paste.
Make the Laksa
4️⃣ Heat coconut ghee in a large pot. Add laksa paste and star anise, cooking until fragrant and slightly darker.
5️⃣ Add eggplant (salted and drained) and chickpeas. Stir-fry for 5 minutes until eggplant softens.
6️⃣ Pour in vegetable stock, coconut cream and Vegan Fysh Sauce. Bring to a boil, then simmer for 15 minutes.
7️⃣ Add carrots and snow peas, then stir through noodles or zoodles in the final few minutes.
8️⃣ Serve hot, topped with coriander, chilli and lime.
A bowl full of flavour using Nuilife — a plant-based meal that hits the spot. 🌱✨
