VEGETARIAN LAKSA SOUP (Vegan/Asian)

VEGETARIAN LAKSA SOUP , delicious Malaysian noodle soup  with veggies and tofu in a fragrant, golden yellow coconut milk broth. Topped with lime, cilantro, bean sprouts and jalapeno slices, it is the perfect one pot meal you will love.

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A couple of blog posts back, I had made a vegan panang curry which has garnered so many views, I was overwhelmed as the curry is so simple to make and delicious that my readers were showing so much love to something I whisked up with simple ingredients.

For this Vegetarian Laska Soup, you will need the same panang curry paste; (make fresh or do try this panang curry – 2 dishes with one curry paste) or you can use store bought panang curry paste or laksa paste. I had some leftover from making the curry, so just added some coconut milk, peanut butter, chili crisp (a bottled store bought hot crushed chili oil; you can use any hot sauce) and tofu with some crunchy fresh veggies!

The end result was this creamy, mildly spicy yet pleasantly sweet and  satiny smooth soup topped over freshly boiled rice vermicelli noodles.

With chunks of veggies and tofu, my family was fully satiated with this bowl of yumminess!

Wanna try?

INGREDIENTS NEEDED TO MAKE LAKSA SOUP:

Homemade/store-bought laksa paste – make your own or get store bought. If making your own (using my panang curry paste), you will need garlic, dry red chilies, a small bit of lemon grass (take care you peel off the outer dry, green layers of the Lemongrass.  Only use the soft interior closest to the stem that cuts easily with a knife.), ginger (or galangal if you can find easily), coriander and cumin powders, shallots/onions and some kaffir lime leaves. You can find the recipe here or in notes.

Peanut butter – smooth peanut butter is preferable.

Coconut milk – freshly made or use canned like I have used (my choice is Chakoah brand)

Vegetable broth – from a carton (or make your own homemade vegetable broth) or you can use water too.

Chili crisp –available in Asian store or online but if you cannot find it or do not have, you can use any hot sauce like Sriracha, red chili sauce etc.  You just need to spice up the soup

Soy sauce – light or dark, any you have in your pantry

Sweetener – brown sugar, palm sugar, coconut sugar or jaggery; I have used coconut sugar.

Vegetables – I have used zucchini and bell peppers (any color you like or have). You can add broccoli too.

Protein – my favorite in Asian curries or soups is and has always been tofu, preferably medium to firm tofu. I have fried half and mixed in the rest soft and fresh for a combo of textures. My family actually preferred the non fried ones.

Lemon or lime juice – to add just a tang to the soup

Noodles – preferably rice noodles or vermicelli but it is up to you and your family preference.

Toppings – chopped cilantro/coriander leaves, more chili crisp, fried shallots, crushed peanuts, sprouts etc.

HOW TO MAKE LAKSA SOUP:

Cook 2 packets of rice noodles/vermicelli according to package instructions. Drain and toss in oil to prevent sticking. Set aside.

Heat 3 tbsp oil and add the chopped tofu (half of it) and fry on medium heat, stirring continuously until light golden brown and slightly crisp on the outside. Remove and set aside. This step is optional if you like the texture of slightly crisp tofu.

In the same oil, add 3 to 4 tbsp panang curry paste and stir fry on medium heat for a minute. Add ½ tsp turmeric, ¼ tsp black pepper powder and 1 tsp coriander powder; sauté for a couple of minutes.

Stir in 1 can coconut milk, 2 tbsp chili crisp (or samba olek/sriracha/hot chili sauce), vegetable broth or water, 3 tbsp soy sauce, 2 tbsp smooth peanut butter, 2 to 3 tbsp or according to taste brown sugar/jaggery/coconut sugar, salt and mix well.

Bring to a boil and then simmer for a couple of minutes.

(Add peanut butter, chili garlic paste (like sambal olek or sriracha) to spice up according to taste).

Stir in chopped 1 cup chopped zucchini, ½ cup cubed red bell peppers along with 8 oz of fried as well as fresh tofu chunks. Stir well.

Gently boil on medium low heat again for another 2 to 3 minutes.

Simmer until hot but the veggies should still have a fresh crunch to them. Garnish with cilantro if preferred.

Add lime juice and serve this broth hot over cooked rice noodles along with your choice of optional toppings.

Tastes absolutely delicious, comforting and satisfying!

Enjoy and Happy Cooking/Eating.

HOW LONG DOES THIS SOUP STAY FRESH?

Stays fresh in an airtight container for 3 to 4 days; keep the rice vermicelli separate.

This super creamy and delicious Malaysian soup freezes well too but not noodles or toppings.

THIS SOUP WON A PRIZE IN AN INTERNATIONAL CONTEST....THAT GOOD!!

In the "Soups and Stews" category, this delicious soup won a prize in an international contest and I could not be more thrilled!

Do check it out here.

MADE LAKSA SOUP WITHOUT LEMONGRASS (Updated November 2021):

This soup is so good, I had to make it again by family's demand but did not have lemon grass, one of the flavor ingredients of any Malaysian soup. Was hesistant to make but still went ahead and made it.

Still came out delicious, creamy, satiny and lip smacking! So, if you do have lemon grass, please do add it but if not, not much difference; still delicious!

With wet, cold and rainy weather just around the corner, I bet you would like to check out some more delicious, warm and comforting soups like these:

• Indian Spiced Carrot and Apple Soup
• Light and Healthy Cabbage Soup
• Easy Sweet Corn Soup
• Pumpkin and Carrot Soup
• Italian Minestrone Vegetable Soup

5 from 4 votes

Print

Vegetarian Laksa Soup (Vegan/Asian)

Delicious Malaysian noodle soup with veggies and tofu in a fragrant, golden yellow coconut milk broth. Topped with lime, cilantro, bean sprouts and jalapeno slices, it is the perfect one pot meal you will love.

Course Appetizer, Main Dish

Cuisine Asian, Malaysian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Author Vanitha Bhat

Ingredients

• Dry rice noodles – 2 packets
• 1 tablespoon oil

FOR THE SOUP:

• 3 tablespoons oil
• 3-4 tablespoons panang paste (recipe in notes or store bought Laksa paste)
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• 1 teaspoon coriander powder
• 1 can coconut milk about 400 ml
• 2 tablespoon chili crisp or samba olek/sriracha/hot chili sauce
• 1 liter vegetable broth or water
• 3 tablespoons soy sauce
• 2 tablespoons smooth peanut butter
• 2 to 3 tablespoons or according to taste brown sugar/jaggery/coconut sugar
• Salt to taste.
• 1 cup chopped zucchini
• ½ cup cubed red bell peppers
• 8 oz tofu chunks
• Lemon or lime juice

EXTRA OPTIONAL TOPPINGS:

• Bean sprouts
• Crushed peanuts
• Coriander or cilantro leaves
• Lime or lemon juice
• Fried shallots
• Boiled eggs etc.

Instructions

1. Cook 2 packets of rice noodles/vermicelli according to package instructions. Drain and toss in oil to prevent sticking. Set aside.
2. Heat 3 tbsp oil and add the chopped tofu (half of it) and fry on medium heat, stirring continuously until light golden brown and slightly crisp on the outside. Remove and set aside. This step is optional if you like the texture of slightly crisp tofu.
3. In the same oil, add 3 to 4 tbsp panang curry paste and stir fry on medium heat for a minute. Add ½ tsp turmeric, ¼ tsp black pepper powder and 1 tsp coriander powder; sauté for a couple of minutes.
4. Stir in 1 can coconut milk, 2 tbsp chili crisp (or samba olek/sriracha/hot chili sauce), vegetable broth or water, 3 tbsp soy sauce, 2 tbsp smooth peanut butter, 2 to 3 tbsp or according to taste brown sugar/jaggery/coconut sugar, salt and mix well.
5. Bring to a boil and then simmer for a couple of minutes.
6. (Add peanut butter, chili garlic paste (like sambal olek or sriracha) to spice up according to taste).
7. Stir in chopped 1 cup chopped zucchini, ½ cup cubed red bell peppers along with 8 oz of fried as well as fresh tofu chunks. Stir well.
8. Gently boil on medium low heat again for another 2 to 3 minutes.
9. Simmer until hot yet the veggies should still have a fresh crunch to them.
10. Add lime juice and serve this broth hot over cooked rice noodles along with your choice of optional toppings.

Recipe Notes

• Adjust the amount of spices, peanut butter etc. according to personal preference.
• Recipe for Panang curry paste: Blend 6 to 8 dry red chilies, 6 inches of lemon grass, 4-6 large cloves of garlic, 1 inch ginger piece, 5 shallots, 3 kaffir lime leaves or lemon leaves, .1 1/2 tbsp coriander powder, 1 teaspoon cumin powder and 3 tablespoons peanut butter to a smooth paste and use as needed.

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