Dairy-Free Laksa Soup
Dive into the rich, aromatic world of Southeast Asian cuisine with this vibrant Dairy-Free Laksa Soup! Perfectly balancing creamy coconut milk, fragrant spices like turmeric, coriander, and cumin, and zesty lemongrass, this wholesome recipe offers a warm, flavor-packed bowl without any dairy. Tender rice noodles are bathed in a golden, spiced broth, finished with protein-rich tofu, crunchy bean sprouts, and a sprinkle of fresh cilantro. Customizable with a squeeze of lime for a tangy kick, this gluten-free, vegan-friendly dish is perfect for busy weeknights or a cozy meal at home. Ready in just 50 minutes, this easy one-pot soup delivers the restaurant-quality flavors of traditional laksa with a plant-based twist!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 3 medium, chopped Shallots
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 finely chopped Lemongrass stalk
- 2 medium, seeded and chopped Red chili peppers
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth
- 1 can, 14 oz Coconut milk
- 8 oz Rice noodles
- 14 oz, cubed Firm tofu
- 2 cups Bean sprouts
- 0.5 cup, chopped Fresh cilantro
- 1 sliced into wedges Fresh lime
- to taste Salt
- to taste Ground black pepper
Instructions
In a large pot, heat the vegetable oil over medium heat.
Add the chopped shallots, minced garlic, and grated ginger. Sauté until the shallots are translucent, about 3 minutes.
Add the chopped lemongrass and chili peppers and cook for another 2 minutes, stirring often.
Stir in the ground turmeric, ground coriander, and ground cumin. Cook for 1 minute until fragrant.
Pour the vegetable broth into the pot and bring to a boil.
Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
After 15 minutes, add the coconut milk to the pot and stir well to combine. Season with salt and pepper to taste.
Add the cubed tofu to the soup and simmer for another 5 minutes until the tofu is heated through.
To serve, distribute the cooked noodles evenly into serving bowls.
Ladle the hot laksa soup over the noodles and top with fresh bean sprouts and chopped cilantro.
Serve with lime wedges on the side for squeezing over the soup before eating.
Enjoy your aromatic and dairy-free Laksa Soup!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 66.5 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1003 mg | 77% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
