Almost Aunty Mena’s Laksa Knock-off

Yeah, so everyone in Wellington knows about Aunty Mena’s Laksa – everyone.

While no food made in any kitchen will ever be as elevating as the delicate broth prepared by those laksa-Gods, this is delicious and satisfies my burning desire.

Copied from this guy, with a few modifications based on comments by other laksa-lovers.

Here we go. Sorry the picture is so steamy!


1 small sliced onion
1 clove chopped garlic
2 teaspoons ground coriander
700ml of vegan chicken stock
400g soft noodles
400ml coconut milk
1 tablespoon sugar
1-3 teaspoons laksa curry paste or powder (depending on how spicy you like it)
1 pack chopped pre-fried tofu (available at Asian food shops, or fry your own)
3 handfuls mock-chicken (I used Greenfarm Ayum Soya Popcorn “Chicken”)
125g bean sprouts
Salt and pepper to taste
Extra water to taste
Chili to taste


Precook garlic and onion until clear (don’t burn it). Add stock, add coriander and noodles. Simmer for a few minutes. Add the rest of the ingredients and simmer until the carrot is cooked through (but not soft). Serve. Add salt, pepper and chili to taste, then if desired add a little extra water to thin out the broth.

Leave a comment


  1. Hey, I was just wondering where you got the Greenfarm Ayum Soya Popcorn “Chicken” from? Thanks, Amanda

  2. Are you coming to Wellies or Palmy?

    If Wellies definitely go to Midnight Expresso and order the nachos with extra mayo and extra pesto, try their chocolate cake, their tofu bun and their turkish sandwich, (both with extra mayo and pesto).

    If Palmy I’m new here so only just getting my feet in regards to eateries!


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