Vegan Laksa Soup
Bursting with bold Southeast Asian flavors, Vegan Laksa Soup is a vibrant, dairy-free twist on the classic Malaysian noodle dish that will transport your taste buds to exotic shores. This comforting, aromatic soup combines creamy coconut milk with a rich medley of spices, including fresh ginger, lemongrass, turmeric, and cumin, creating a perfectly spiced broth layered with depth and complexity. Silky rice noodles and tender tofu soak up the flavorful base, while garnishes of bean sprouts, fresh cilantro, and basil leaves add brightness and crunch. Ready in under an hour, this plant-based creation delivers a satisfying bowl of indulgence that’s perfect for any occasion. Whether you're looking for a hearty vegan dinner or an adventurous soup recipe, Vegan Laksa Soup is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large onion
- 4 pieces garlic cloves
- 1 inch fresh ginger
- 1 piece red chili
- 1 piece lemongrass stalk
- 1 teaspoon coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 cups coconut milk
- 7 ounces rice noodles
- 14 ounces tofu
- 1 cup bean sprouts
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Finely chop the onion, garlic, ginger, and red chili. Crush the lemongrass stalk with the back of a knife and set aside.
Heat a large pot over medium heat and add the coconut oil. Once hot, add the chopped onion, garlic, ginger, chili, and lemongrass. Sauté for 5 minutes until fragrant.
Stir in the coriander seeds, turmeric, and cumin. Cook for another minute, stirring constantly to prevent burning.
Add the vegetable broth and coconut milk to the pot. Bring to a simmer and let cook for 15 minutes to allow flavors to meld.
Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
Cut the tofu into cubes and add them to the simmering soup. Cook for 5 minutes until heated through.
Remove the lemongrass stalk from the pot and discard. Stir in the lime juice and soy sauce. Season with salt and black pepper.
Divide the cooked rice noodles into serving bowls. Ladle the hot soup over the noodles.
Top each bowl with bean sprouts, fresh cilantro, and basil leaves. Serve immediately, with extra lime wedges if desired.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6411 mg | 279% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 65.5 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1768 mg | 136% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 4076 mg | 87% | |
*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.
