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My Awesome Vegan Laksa Soup

My Awesome Vegan Laksa Soup

Temperatures are taking a dive in Perth these days. Mornings are brrrr. Evenings are even colder. And with these changes, my body is beginning to ask for more and more warm foods in the evening. Tis the season for soups (hot or raw but still warm), stews, warm noodles bowls (raw or cooked), spicy porridge, and roasted chickpeas. Oh, and spiced milky chai drinks. Yuuum.

Last Friday, a dire craving for vegan laksa soup struck me and struck me badly. And because every time I dine out for laksa it almost always ends up with a tummy ache, I took it upon myself to make some for the very first time.

You must understand the magnitude of this endeavor: I am not familiar with Malaysian cuisine, with its ingredients, methods of preparation, or flavor combinations. I was so out of my comfort zone that I actually had to do a few hours of proper research! And yet, I was very much in my comfort zone because I was doing something I love: cooking and having fun while cooking.

Some of you might ask why I didn’t simply go for an already made laksa paste that I would just simply spice up a bit, mix with veggie stock and coconut milk, and call it dinner. Well, after 40 minutes spent in the store, reading each single laksa paste ingredient list, let me tell you that there isn’t any I would eagerly spend my money on. None is vegan and to boot they all have additives or preservatives of some sort. To be expected.

But please don’t be put off by the idea of making your own laksa paste from scratch. I was scared at the beginning too, but only to realize how easy and fun it can be, and rewarding beyond expectations! The tastiest, the most nutritious, and 100% wholesome and homemade. Nothing beats that!

If you have some extra minutes, try making the paste in a mortar and pestle, it is far better than using a blender, as the recipe calls for. By slowly grinding the ingredients in a mortar, all the oils will be released and I imagine you’ll get an even richer, full-bodied taste.

Now enough chit-chat. This is one gorgeous vegan laksa noodle soup that I hope will become a staple in your homes as well. xx

My Awesome Vegan Laksa Soup Recipe

  • Author: Chris
  • Prep time: 15 mins
  • Cook time: 20 mins
  • Total time: 35 mins

Yield: 3-4 servings

My Awesome Vegan Laksa Soup

Ingredients for the LAKSA PASTE

  • 5 chilies of your choice (as hot as you want them), stemmed and seeded if you want
  • 4 red shallots (small onions), peeled and quartered
  • 2 TBSP roughly chopped ginger
  • 3 big garlic cloves
  • 3 coriander roots, cleaned really well
  • 2 large lemongrass stalks (white part only), trimmed and chopped
  • Handful of cashews (or macadamia if allergic to cashews)
  • 1 TBSP coriander seeds (whole)
  • 1 TBSP cumin seeds (whole)
  • 1 tsp paprika
  • 1 TBSP turmeric (fresh or powder)
  • 4 TBSP tomato paste (totally not traditional, but I love it in this recipe)

Ingredients for the LAKSA

  • Laksa paste
  • 4 TBSP coconut oil
  • 1.5 L veggie stock
  • 1 TBSP raw sugar
  • 400 ml coconut milk (1 tin)
  • 5 Kaffir lime leaves
  • 1 TBSP soy sauce or tamari

To Serve

  • Bean sprouts
  • For 1 serving, a handful each: rice laksa noodles, zucchini noodles, carrot noodles
  • Coriander leaves
  • Lime wedges
  • Toasted sesame seeds

Instructions

  1. Add coriander and cumin seeds in a small pan on low heat and lightly toast them for 1-2 minutes, careful not to burn them.
  2. Set aside and allow to cool.
  3. Once cooled, add them to a mortar and pestle and grind them finely.
  4. Add all ingredients for the laksa paste to a blender and process until you get a fine paste. Should take around a minute. Scoop into a bowl.
  5. Heat your pot and add the laksa paste with the coconut oil. Stir through and cook for 2-3 minutes until hot and fragrant.
  6. Add the veggie stock, sugar, coconut milk, lime leaves, and soy sauce, give it a good stir, cover, and bring to a boil.
  7. Lower heat and simmer for 10 minutes, covered.
  8. Meanwhile, bring another pot of water to a boil and cook your rice noodles per package instructions. When ready, drain and rinse with cold water. Place in the serving bowl.
  9. Make your zucchini and carrot noodles and place them in the serving bowl too.
  10. Top with bean sprouts and when laksa is ready, pour 3-4 ladles on top of the noodles in the serving dish.
  11. Top with coriander and sesame, squeeze fresh lime, and enjoy hot.

Instructions

Notes

  • Feel free to adjust the number of chilies in the laksa paste according to your heat preference. If you're not a fan of spicy food, you can use milder chilies or omit them entirely.
  • You can customize the noodles based on your preference. Rice noodles are traditional, but you can also use soba noodles, udon, or even zoodles (zucchini noodles) for a low-carb option.
  • This soup is a fantastic way to sneak in more vegetables! Consider adding bok choy, bell peppers, or baby corn for added texture and nutrition.

Nutrition Facts (per serving)

  • Calories: 350
  • Sugar: 7g
  • Sodium: 800mg
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Total Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Leftover Laksa

Don’t let leftover Awesome Vegan Laksa Soup go to waste! Here are some quick ideas:

  • Reheat with Freshness: Add a splash of coconut milk or fresh veggies like spinach when reheating to revitalize the flavors.
  • Transform Your Meal: Use the leftover soup as a base for grain bowls or stir-fries by mixing it with cooked rice or quinoa.
  • Freeze for Convenience: Store extra portions in freezer-safe containers for a quick meal later. Just reheat and enjoy!

With these tips, you can make the most of your laksa and enjoy delicious meals all week long!

#VeganLaksa #PlantBasedEats #HomemadeLaksa #ComfortFood #SpicySoup #AsianCuisine #HealthyCooking #FoodieFavorites

For more delicious recipes and culinary inspiration, visit Tales Of A Kitchen. Discover a wide range of recipes that will elevate your cooking and delight your taste buds. From hearty soups to creative vegan dishes, find everything you need to make every meal special.

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My Awesome Vegan Laksa Soup

My Awesome Vegan Laksa Soup

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  • Author: TalesOfaKitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Category: Salads, Soups and mains

Description

Savor the flavors of vegan laksa soup with an easy-to-follow recipe at Tales Of A Kitchen. This delicious, plant-based twist on the classic Malaysian soup.


Ingredients

Scale
  • 5 chilies of your choice (as hot as you want them), stemmed and seeded if you want
  • 4 red shallots (small onions), peeled and quartered
  • 2 TBSP roughly chopped ginger
  • 3 big garlic cloves
  • 3 coriander roots, cleaned really well
  • 2 large lemongrass stalks (white part only), trimmed and chopped
  • Handful of cashews (or macadamia if allergic to cashews)
  • 1 TBSP coriander seeds (whole)
  • 1 TBSP cumin seeds (whole)
  • 1 tsp paprika
  • 1 TBSP turmeric (fresh or powder)
  • 4 TBSP tomato paste (totally not traditional, but I love it in this recipe)

Ingredients for the LAKSA

  • Laksa paste
  • 4 TBSP coconut oil
  • 1.5 L veggie stock
  • 1 TBSP raw sugar
  • 400 ml coconut milk (1 tin)
  • 5 Kaffir lime leaves
  • 1 TBSP soy sauce or tamari

To Serve

  • Bean sprouts
  • For 1 serving, a handful each: rice laksa noodles, zucchini noodles, carrot noodles
  • Coriander leaves
  • Lime wedges
  • Toasted sesame seeds

Instructions

  1. Add coriander and cumin seeds in a small pan on low heat and lightly toast them for 1-2 minutes, careful not to burn them.
  2. Set aside and allow to cool.
  3. Once cooled, add them to a mortar and pestle and grind them finely.
  4. Add all ingredients for the laksa paste to a blender and process until you get a fine paste. Should take around a minute. Scoop into a bowl.
  5. Heat your pot and add the laksa paste with the coconut oil. Stir through and cook for 2-3 minutes until hot and fragrant.
  6. Add the veggie stock, sugar, coconut milk, lime leaves, and soy sauce, give it a good stir, cover, and bring to a boil.
  7. Lower heat and simmer for 10 minutes, covered.
  8. Meanwhile, bring another pot of water to a boil and cook your rice noodles per package instructions. When ready, drain and rinse with cold water. Place in the serving bowl.
  9. Make your zucchini and carrot noodles and place them in the serving bowl too.
  10. Top with bean sprouts and when laksa is ready, pour 3-4 ladles on top of the noodles in the serving dish.
  11. Top with coriander and sesame, squeeze fresh lime, and enjoy hot.

Notes

  • Feel free to adjust the number of chilies in the laksa paste according to your heat preference. If you're not a fan of spicy food, you can use milder chilies or omit them entirely.
  • You can customize the noodles based on your preference. Rice noodles are traditional, but you can also use soba noodles, udon, or even zoodles (zucchini noodles) for a low-carb option.
  • This soup is a fantastic way to sneak in more vegetables! Consider adding bok choy, bell peppers, or baby corn for added texture and nutrition.

Nutrition

  • Calories: 350
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg