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Vegan Laksa Curry Noodle Soup
3.5 from 12 votes

Vegan Laksa Curry Noodle Soup

This Vegan Laksa Noodle Soup has a spicy kick and features homemade vegan laksa curry paste, puffed tofu, vegetables, and crisp toppings.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 people
Calories: 793 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Vegan Laksa Curry Paste (skip if using store-bought paste)
  • 4-5 dried red chilli
  • 2 lemongrass stalks
  • 3-4 lices galangal thin round slices
  • 3-4 lices ginger thin round slices
  • 3 shallots or 1 french shallot, Asian
  • 3 garlic cloves
  • 1 tablespoon mushroom sauce
  • 6-7 candlenut or macadamia nut
  • 1 teaspoon coriander seeds toasted, or coriander powder
  • 1 teaspoon cumin ground
  • 1 teaspoon Turmeric
  • 1 teaspoon sugar
Laksa Soup
  • 1 tablespoon vegetable oil
  • ¼ broccoli head
  • 5-6 mushrooms
  • 2 tablespoon laksa curry paste or red curry paste, vegan
  • 300 g coconut milk
  • 1 litre vegetable stock
  • 10 tofu puffs
  • 150 g rice noodles
Toppings
  • A handful mint fresh
  • ½ cucumber small
  • A handful beansprouts
  • 1 fresh chilli

Instructions

Vegan Laksa Curry Paste (skip if using store-bought paste)
    Cup of Yum
  1. Soak the dried chilies in warm water while you prepare the rest of the ingredients.
  2. Finely chop the galangal, ginger, garlic, shallots, and lemongrass. We like to chop these ingredients into small pieces so it makes the blending process easier.
  3. Add all the ingredients to a blender jug, add the soaked red chilies, and 1 tablespoon of fresh water, and blend until you have a smooth paste.
Vegan Laksa Curry Soup
  1. Cut into bite-size your fresh vegetables, and briefly stir fry using some vegetable oil. Reserve for later.
  2. Add some vegetable oil to a wok or pan and heat to medium heat. Add the Vegan Laksa curry paste, and cook for a couple of minutes. You want your curry paste to be well cooked so the flavors are released.
  3. Slowly, pour your coconut cream, and bring it to a gentle simmer. You should see the oils separating from the cream.
  4. Add the vegetable stock, and combine well. Bring to a gentle simmer.
  5. Incorporate the stir-fried veggies, tofu, and optionally, the greens of the lemon grass, to add more flavor.
  6. Let it simmer for about 8-10 minutes. Season with salt, or a dash of soy sauce.
  7. Cook the noodles following the package instructions, rinse them with cold water, and place them in a serving bowl. Pour the Laksa soup on top, add toppings of your choice, and serve.

Notes

  • If you choose to use red curry paste, we recommend adding some curry powder. 

Nutrition Information

Calories 793kcal (40%) Carbohydrates 79g (26%) Protein 29g (58%) Fat 44g (68%) Saturated Fat 30g (150%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 4g (20%) Sodium 2389mg (100%) Potassium 1125mg (24%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 1600IU (32%) Vitamin C 78mg (87%) Calcium 382mg (38%) Iron 11mg (61%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 793

% Daily Value*

Calories 793kcal 40%
Carbohydrates 79g 26%
Protein 29g 58%
Fat 44g 68%
Saturated Fat 30g 150%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Sodium 2389mg 100%
Potassium 1125mg 24%
Fiber 8g 32%
Sugar 13g 26%
Vitamin A 1600IU 32%
Vitamin C 78mg 87%
Calcium 382mg 38%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.