It’s no one’s fault that the people I love have food allergies. So this is how I made one big pot of gluten-free, dairy-free vegetarian laksa that everyone at the table could enjoy.
Six adults, one pot, and an easy meal that everyone could enjoy.
It was less of a planned dinner and more of an “I’d love to catch up” kind of meal, organised just a few days earlier. Before I overthought the evening, I decided that a big pot of laksa would be just the kind of warming bowl of food I could share with my friends. With a coeliac and a dairy allergy amongst us, this was something I thought I could pull off easily. And then I remembered The Vegetarians! Have you ever found a laksa paste that didn’t contain dried shrimp?
Regardless, I wanted to slurp down a bowl of laksa. So I knew I’d have to find a way to make this happen. I also wanted to be able to sit down at the same time as everybody else instead of having to cook while everyone was enjoying drinks on the deck.
Solving the gluten-free, dairy-free, vegetarian laksa issue
Now, please don’t judge me for deciding not to make a laksa paste from scratch. I thought I’d just buy a jar of laksa paste. Nothing could be easier! HOWEVER… I didn’t realise that dried shrimp is in the ingredients list of every jar of laksa paste! Last-minute panic, but my dinner planner (i.e. Claude) suggested using a vegetarian red curry paste (my choice is Maesri Thai Red Curry Paste). Then I added turmeric and lemongrass as a hack for extra flavour.
Before I go too far, though, I’d like to say this is probably not the most authentic laksa you’ll ever eat. But what is “authentic” laksa anyway? Every country in Southeast Asia has its own version. Feel free to try my version by downloading the recipe card below.
Don’t skimp on the toppings (but maybe you could)
Laksa is, to me, just as much about the toppings as it is about a comforting, rich broth and a slippery pile of noodles. There must be protein – so I had chicken, prawns and boiled eggs (for the non-vegetarians, of course)… There must be something crunchy like bean sprouts. And there also must be a pile of herbs (coriander and mint), wedges of lime, slices of as well as dried chilli flakes. For extra seasoning, put out crispy fried shallots, sugar, fish sauce and gluten-free soy sauce. Thinking back, I would probably leave out the extra protein, as it wasn’t really needed for a satisfying bowl of noodle soup. The squishy, spongy tofu would have been enough (for me, at least).
I made the laksa broth early in my trusty Instant Pot (I have the wide version), and it was perfect for ladling the soup over heaped bowls of noodles and toppings. It held on “Keep Warm” until we were ready, so I wasn’t stuck at the stove when guests arrived. Fabulous!
I cooked the rice noodles early, and the prep for all the other bits was done before everyone knocked on our door. It did take time, though. And this is why I say I’d just not bother with the extra proteins. Poaching the chicken, cooking and peeling eggs and prawns are things I don’t think I need to do again. At least maybe not ALL of them.
Vegetarian laksa, Angie-style!
This really means anyone’s style! And this catered for the Vegetarians and the meat eaters as well as the dairy free and celiacs in the group. The more my guests can DIY their own bowls, the more fun a laksa night can be. They can pick and choose what they want on top, adjust their own spice or sweetness level and then sit down and slurp away while I don’t have to spend the time fussing over each and every bowl.
So yes, I will do more DIY Dinner Parties in the future. It takes the pressure off me, and I don’t think too many people mind making their own bowls. Look out for my Pani Puri Party post coming up soon.
For dessert, I served my Gluten-free, Dairy-free Coconut and Lime Bundt Cake with vanilla ice cream. I’d like to think everyone left with happy memories and full bellies.
You can watch me put the laksa broth together on my Instagram Reels.
Checking the labels for gluten and dairy
FYI: When dealing with food allergies and coeliac disease, you have to be really diligent with checking labels as well as cleaning your kitchen and cooking implements before you start. A stray crumb with gluten can cause issues, so make sure you do your research. Even oats labelled ‘wheat-free’, or nuts packed in facilities that also handle gluten or dairy, can be a problem. Check with your guests if you are unsure and check all the labels of every ingredient.
Disclosure: some links in this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you. I only link to things I actually use in my own kitchen.
Use of AI: The vegetarian red curry paste swap was suggested by Claude, my dinner planner, when every jar of laksa paste turned out to contain dried shrimp. The laksa recipe was generated by Claude but made in my own kitchen with my own toppings and served to six happy guests. This post was written by me, but I had AI edit it for SEO. Photos and video were taken by me on my phone, then sorted and resized with AI.
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