This easy veggie laksa is a budget-friendly, flavour-packed dinner made with coconut milk, laksa paste and vegetables. Quick, comforting and easy to customise.

This veggie laksa came in at just $13.25… with half a jar of laksa paste left over for another night 🙌🏻

And honestly? It’s a bit of a flavour bomb.

This is one of those meals that feels a little bit fancy, but is actually really simple to throw together. Shane and I loved it just as it is, but it’s also a great base if you want to bulk it up with extra protein.

It’s warm, comforting, and perfect for those nights when you want something a bit different… without spending a fortune.

✨ Why you’ll love this veggie laksa

It’s budget-friendly (with leftovers for another meal!)
Packed with flavour but still easy to make
Ready in under 30 minutes
Easy to customise with what you have
Naturally meat-free, but easy to add protein
Perfect for a cosy, comforting dinner

👩‍🍳 How to make veggie laksa

Roast the pumpkin
Preheat your oven to 200°C. Toss the pumpkin with oil and salt, then roast for about 15 minutes until golden and softened.
Cook the noodles
Cook the rice noodles in boiling water for about 5 minutes, until nearly tender. Drain and set aside.
Make the laksa broth
In a large pot, whisk together the laksa paste, sugar, chicken stock and coconut milk. Bring to a gentle simmer for a couple of minutes.
Add the vegetables
Add the roasted pumpkin, green beans and lime juice to the broth.
Add the noodles
Stir through the noodles and cook for another 4–5 minutes, until everything is heated through and the noodles are soft.
Serve and enjoy
Serve hot, straight away. You can top with coriander if you like… or leave it out (I know that one divides people 😂).