Go Back
–+ servings

Vegan Laksa Soup Recipe

Author: Yasmin Henley
550kcal
5 from 1 vote
Share Print
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
This creamy, flavor-packed laksa noodle soup will be an instant hit for your table. It’s a creamy, coconut soup served with noodles, crispy tofu, and plenty of toppings for the perfect vegan-friendly noodle soup.
Servings 4
Course Main Meals
Cuisine Asian

Ingredients

  • 400 g canned coconut milk
  • 500 g flat rice noodles
  • 200 ml vegetable stock
  • 400 g tofu
  • 1 tablespoon oil
  • 1 teaspoon cumin
  • 1 tablespoon cornflour
  • 100 g bean sprouts
  • 200 g tenderstem broccoli
  • 4 tablespoon crispy onions
  • 20 g chopped cilantro
For the Laksa Paste
  • 1 white onion
  • 2 cloves garlic
  • 1 teaspoon fresh ginger
  • 1 teaspoon lemongrass grated or paste
  • 1 teaspoon galangal paste
  • 1 teaspoon paprika
  • 2 teaspoon tumeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 green chilli add more for extra spice
  • 1 tablespoon sesame oil

Method

  1. First, prepare the tofu. Drain it and pat it dry with a clean cloth, then dice into cubes. Toss the tofu cubes in the corn flour, cumin, and oil, then either bake in the oven at 395F | 200C for 20 minutes, or in the air fryer on the same heat for 10 minutes.
    400 g tofu, 1 tsp cumin, 1 tbsp cornflour, 1 tbsp oil
  2. While the tofu is cooking, make the paste. Chop the onion, garlic, ginger, and chilli, and place them in a food processor or blender along with the lemongrass, galangal paste, paprika, turmeric, cumin, ground coriander, and sesame oil.
    I use an immersion blender stick, so use whatever is easier for you and blend. The paste will be a dark yellow/orange colour.
    1 white onion, 2 cloves garlic, 1 tsp fresh ginger, 1 tsp lemongrass, 1 tsp galangal paste, 1 tsp paprika, 2 tsp tumeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 green chilli, 1 tbsp sesame oil
  3. Add 4 tablespoon of your laksa paste to a large pan, heating until the spices become fragrant ( 2- 3 minutes).
  4. Add the stock and stir.
    200 ml vegetable stock
  5. Add the coconut milk, and simmer the soup on a low heat for 10 - 15 minutes, taking care not to let to soup boil. The soup should be thick and creamy - feel free to add more water to thin it out if you like. About 5 - 7 minutes before you're ready to serve, add the tenderstem broccoli to the soup so it can cook though.
    400 g canned coconut milk, 200 g tenderstem broccoli
  6. Prepare your noodles according to pack instructions.
    500 g flat rice noodles
  7. Put the noodles in bowls, then pour over your laksa soup. Top with the tofu and other toppings of choice.
    100 g bean sprouts, 4 tbsp crispy onions, 20 g chopped cilantro

Nutrition

Serving1gCalories550kcalCarbohydrates48gProtein17gFat36gSaturated Fat21gPolyunsaturated Fat12gSodium255mgFiber6gSugar4g

Notes

The laksa paste will keep in the fridge in an airtight container for up to 5 days.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!