Vegan Laksa - Malaysian Curry Laksa Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
452 kcal
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Course
Soup
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Cuisine
Malaysian, Vegan, gluten-free
Vegan Laksa - Malaysian Curry Laksa Soup Recipe
Description
Vegan Laksa is a Malaysian-style curry soup characterized by a flavorful paste carefully made from toasted coriander and fennel seeds, fresh turmeric, lemongrass, garlic, and soaked cashew nuts blended into a fragrant base. The curry paste is sautéed to develop flavor, then combined with mushrooms, a variety of vegetables, and coconut milk to create a creamy, hearty broth. Cooking the brown rice noodles directly in the soup allows them to soak up the flavors while maintaining a tender bite. Adding spinach or chard last preserves their bright green color and freshness.
The combination of spices and creamy coconut yields a rich, slightly spicy soup with a smooth texture from the blended nuts and coconut milk. Vegetables provide additional texture and nutrition, making it a filling and balanced dish.
This dish is typically served hot as a nourishing meal, suitable for those seeking a plant-based option with complex flavors. Garnishing with fresh herbs like cilantro or mint adds a refreshing contrast to the curry's warmth. Adjusting the salt, lime juice, and cayenne pepper at the end personalizes the balance of acidity and heat.
The laksa paste can be made in advance and stored refrigerated or frozen, making the soup convenient to prepare later. Substituting vegetables as desired allows flexibility based on seasonality or preference.
Ingredients
Laksa Paste:
- 2 tsp coriander seeds
- 1/2 tsp fennel seeds or cumin seeds
- 1 inch turmeric root peeled if needed(or use 1 tsp or more ground turmeric, fresh
- 1 inch ginger root peeled if needed, fresh
- 1 green chile
- 1/2 tsp cayenne pepper or use paprika + cayenne
- 1 lemongrass 1 stalk
- 3 cloves garlic
- 2 tbsp cashew nuts soaked for 15 mins, use almonds or pepitas for cashew-free, raw
- cilantro with tender stems, about a handful
- 1 tsp lime juice
Laksa Curry Soup:
- 1 tsp neutral cooking oil generic cooking oil
- laksa curry paste from above
- 2 cups white mushroom sliced
- 3/4 cup carrot sliced
- 1/2 to 1 cup vegetable sliced or chopped small, such as bell peppers, zucchini, broccoli etc, of choice
- 3 cups vegetable broth or water
- 13.5 oz coconut milk about 1.5 cups, can
- 6 to 8 oz brown rice noodles uncooked
- 1 cup spinach or chard, chopped
- salt to taste
- cayenne pepper to taste
- sugar or sweetener if needed
- cilantro mint for garnish
Instructions
Make the paste:
- 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.
- 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:
- 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.
- Add the mushrooms and cook for 2 minutes.
- 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.
- 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.
Notes
- The laksa paste can be prepared in advance and stored in the refrigerator for up to one week or frozen for longer storage.
- Vegetable choices are flexible; use what you have on hand such as peppers, zucchini, or broccoli.
- Adjust seasoning, including salt, cayenne pepper, and lime juice, at the end to suit your taste preferences.
- Garnish with fresh cilantro or mint to add brightness and complement the curry flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 21g | 105% |
| Sodium | 170mg | 7% |
| Potassium | 635mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 5540IU | 111% |
| Vitamin C | 34mg | 38% |
| Calcium | 50mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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