top of page

Pumpkin and Bok Choy Vegan Laksa

Prep Time:

20 minutes

Cook Time:

30 minutes


4 Servings



About the Recipe

Embark on a culinary journey with this Spicy Pumpkin and Bok Choy Vegan Laksa, a fragrant and hearty dish that combines the richness of pumpkin with the crisp freshness of bok choy and green beans. This vegan version of the traditional laksa is infused with a blend of spices and coconut milk, delivering a creamy, spicy broth that's both comforting and invigorating. Topped with fresh coriander for an added burst of flavor, this laksa is a perfect meal for anyone looking to enjoy a plant-based twist on a Southeast Asian classic. Serving up to 4 people, it's ideal for a family dinner or a gathering of friends.


For the Laksa Paste:
  • 2 tablespoons coconut oil

  • 1 small onion, roughly chopped

  • 2 cloves garlic, minced

  • 1 inch piece of ginger, grated

  • 2 lemongrass stalks, tender inner part only, chopped

  • 2 tablespoons curry powder

  • 1 teaspoon turmeric powder

  • 1-2 red chilies (adjust to taste), chopped

  • Salt to taste

For the Laksa:
  • 4 cups vegetable broth

  • 1 can (14 oz) coconut milk

  • 2 cups pumpkin, peeled and cubed

  • 1 cup green beans, trimmed and cut into 2-inch pieces

  • 2 bok choy, washed and leaves separated

  • 200g rice noodles, prepared according to package instructions

For Garnish:
  • Fresh coriander, chopped

  • Lime wedges

  • Bean sprouts (optional)

  • Sliced red chili (optional)


Step 1: Make the Laksa Paste
  1. In a food processor, blend the onion, garlic, ginger, lemongrass, curry powder, turmeric, red chilies, and a pinch of salt into a smooth paste. Heat coconut oil in a large pot over medium heat, add the laksa paste, and sauté for about 5 minutes until fragrant.

Step 2: Cook the Pumpkin
  1. Add the cubed pumpkin to the pot with the laksa paste. Stir well to coat the pumpkin in the paste, then pour in the vegetable broth. Bring to a simmer and cook for about 10-15 minutes, or until the pumpkin is tender.

Step 3: Add Coconut Milk and Vegetables
  1. Pour in the coconut milk and bring the mixture back to a gentle simmer. Add the green beans and bok choy, and cook for an additional 5 minutes, or until the vegetables are just tender but still crisp.

Step 4: Prepare the Rice Noodles
  1. While the vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.

Step 5: Assemble and Serve
  1. Divide the cooked rice noodles among four bowls. Ladle the hot laksa broth with pumpkin, bok choy, and green beans over the noodles.

Step 6: Garnish
  1. Top each bowl with fresh coriander, lime wedges, bean sprouts, and sliced red chili if using. Serve hot.

Chef's Notes:

  • Pumpkin Selection: Butternut squash can be used as an alternative to pumpkin for a similar taste and texture.

  • Spice Level: Adjust the amount of red chili in the laksa paste according to your heat preference.

  • Serving Suggestion: This laksa is a meal in itself but can be served with additional lime wedges on the side for an extra zesty flavor.

  • Storage: Leftover laksa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a little water if the soup has thickened.


This Spicy Pumpkin and Bok Choy Vegan Laksa is a vibrant and nourishing dish that brings a touch of Southeast Asian flavors to your table. It's a comforting, spicy soup that's perfect for warming up on cool days or when you're in the mood for something flavorful and satisfying. Enjoy sharing this delicious, plant-based meal with family and friends.

bottom of page