Vegan Laksa - Malaysian Curry Laksa Soup Recipe
This Vegan Laksa recipe features a rich Malaysian curry soup made from a homemade laksa paste including coriander seeds, turmeric, and lemongrass, combined with coconut milk and vegetable broth. The soup contains a mix of mushrooms, carrots, and various vegetables with brown rice noodles, creating a hearty, creamy texture. Leafy greens like spinach or chard are folded in at the end for freshness and color. This comforting soup can be customized with different vegetables and garnished with cilantro or mint to enhance the herbal notes.
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
- cayenne pepper to taste
- salt 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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 452
% 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.