Asian

Vegan Curry Laksa Soup

Malaysian curry laksa soup is a delicious authentic-tasting soup that you will love.

Arvind Balaji

• 2 min read
Vegan Curry Laksa Soup

Malaysian curry laksa soup is a delicious authentic-tasting soup that you will love. This recipe uses a homemade laksa paste that is so complex in flavors. The ingredients like galangal, lemongrass, and kaffir lime leaves freeze very well. So I recommend making a trip to your local Asian grocer and stock up on them. If you have all the ingredients gathered and prepped up, this dish comes together in a few minutes.

Ingredients

Laksa Paste

  • 3–5 dried red chilies, or use fresh red chilies if you have them.
  • 3–5 shallots, roughly chopped
  • 4 garlic cloves
  • 3 tablespoons galangal – peeled and finely chopped
  • 2 large lemongrass stalks – white parts finely chopped
  • 1-inch fresh turmeric (you can also use ground turmeric)
  • 10 soaked cashews
  • Coriander leaves – few sprigs
  • 2 teaspoons coriander – slightly roasted
  • 1 teaspoon cumin – slightly roasted
  • 1 teaspoon sweet paprika or chili powder
  • 3 tablespoons peanut or vegetable oil

Laksa Soup

  • Full-fat coconut milk (1 can)
  • 4 to 5 cups vegetable stock or 2 tablespoons vegetarian "Better than Bullion" paste mixed in 5 cups of water
  • Lime juice or kaffir lime leaves
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 cup sliced mushrooms
  • 1 carrot – sliced

Toppings

  • Flat rice noodles
  • Steamed green veggies of choice: broccoli, bok choi, spinach
  • About 10 tofu puffs or pan-fried tofu
  • Bean sprouts
  • Fresh coriander leaves
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Instructions

  1. Cook the rice noodles by placing them in boiled water for 5 minutes. Strain, rinse, and keep aside.
  2. Place all the ingredients listed for the paste in a blender or food processor and grind it to a fine paste, adding very little water.
  3. Heat up 2 tablespoons of oil in a heavy-bottomed pot. Add the laksa paste and fry it off very slowly (on low heat) for at least 5 minutes, stirring the whole time.
  4. Add mushrooms and carrots and sauté for a few more minutes.
  5. Add the vegetable broth, coconut milk, salt, sugar, and a teaspoon of soy sauce (optional) if you prefer.
  6. Simmer the soup for a few minutes.
  7. Finish it off by adding lime juice or lime leaves.
  8. Top it off with steamed veggies, tofu puffs, bean sprouts, and cilantro.
  9. Serve hot and enjoy!