Sometimes, taking shortcuts is exactly what we need to get to where we’re going. Today’s dish is a perfect example: a bowl of creamy vegan Laksa, inspired by Malaysia’s iconic coconut curry noodle soup. While recipe testing this dish, I found joy in making the curry paste from scratch—until I realized I was cooking this on a weekend when I had more time. On weeknights, when I crave a luxurious bowl of Laksa but don’t have the time, I thought: is it acceptable to take a shortcut? Like reaching for one of those convenient jars of ready-made curry paste? I say, absolutely.
Sure, it’s more rewarding when everything is made fresh, but sometimes we don’t have the time—or the ingredients—to go all out. It’s like bread. Most people prefer buying it, even though freshly baked bread tastes much better.
So, today, we’re making a speedy vegan Laksa, with store-bought fried tofu, a colorful array of vegetables, and a creamy broth that’ll leave you craving more. It’s made with canned coconut milk because, honestly, who has the time to make that from scratch as well?
Let’s dive in!
Protein breakdown (approximately 34g protein per serving):