Monday, December 23, 2019

Amazing Vegan Laksa Soup

Laksa soup is my vegetarian take on flavorful Malaysian red-curry soup with pleasantly spicy coconut-curry broth, rice noodles, tofu and crunchy peanuts.

These flavorful meatless vegetarian coconut curry soup are made with Malaysian-style red curry paste called Laksa. Just like any other glorious bowl of Curry Soup, I like to eat Laksa soup loaded with zucchini simmered in creamy spicy coconut-curry broth, topped with silky rice noodles and fresh tofu.

Topped with crunchy peanuts, fresh cucumber and generous splash of lime juice... this soup is bowl-of-heaven for curry lovers!


Laksa Paste:

  • 2 tsp coriander seeds
  • 1/2 tsp (0.5 tsp) fennel or cumin seeds
  • 1 inch fresh turmeric root peeled if needed(or use 1 tsp or more ground turmeric)
  • 1 inch fresh ginger root peeled if needed
  • 1 green chile
  • 1/2 tsp (0.5 tsp) cayenne or use paprika + cayenne
  • 1 stalk lemongrass
  • 3 cloves of garlic
  • 2 tbsp raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
  • a good handful of cilantro with tender stems
  • 1 tsp lime juice

Laksa Curry Soup:

  • 1 tsp oil
  • Laksa curry paste from above
  • 2 cups (192 g) sliced white mushrooms
  • 3/4 cup (96 g) sliced carrots
  • 1/2 to 1 cup (91 g) other veggies of choice sliced or chopped small, such as bell peppers, zucchini, broccoli etc
  • 3 cups (705 ml) veggie broth or water
  • 13.5 oz (382.72 ml) can coconut milk about 1.5 cups
  • 6 to 8 oz (6 oz) brown rice noodles uncooked
  • 1 cup (30 g) of chopped spinach or chard
  • salt and cayenne to taste
  • sugar or sweetener if needed
  • cilantro mint for garnish


Make the paste:

  1. Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.
  2. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tbsp or so water if needed. The paste can be refrigerated for upto a week and frozen for longer..

Make the soup:

  1. Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup.
  2. Add the mushrooms and cook for 2 minutes.
  3. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes.
  4. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.