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VEGAN LAKSA SOUP

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.

    Add the rest of tofu as such to get a softer bite of tofu in your soup but if you like a firmer tofu, then sauté all of the tofu chunks.

  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.