Vegetarian Laksa Soup
Indulge in the comforting warmth of this Vegetarian Laksa Soup, a flavorful, plant-based twist on the classic Southeast Asian favorite. Bursting with aromatic spices like red curry paste, garlic, and ginger, this creamy soup combines velvety coconut milk, hearty tofu, and tender rice noodles for a perfectly balanced meal. Nutritious additions like baby spinach and bok choy bring vibrant freshness, while a tangy blend of lime juice and soy sauce elevates each spoonful. Easy to prepare in just 45 minutes, this wholesome laksa is garnished with fresh cilantro, crunchy bean sprouts, and a hint of red chili for a satisfying meal that's both healthy and delicious. Perfect for vegetarian and vegan diets, this recipe transforms weeknight dinners with exotic flair and soul-warming depth.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Red curry paste
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 10 ounces Firm tofu, cubed
- 7 ounces Rice noodles
- 2 cups Baby spinach
- 1 cup Bok choy, chopped
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.5 cup Fresh cilantro, chopped
- 1 cup Bean sprouts
- 1 Red chili, sliced
- Salt, to taste
- Pepper, to taste
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped shallots, minced garlic, and grated ginger. Sauté for about 2 minutes until the shallots are translucent and fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
Pour in the vegetable broth and coconut milk, stirring well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 10 minutes.
Add the cubed tofu, rice noodles, baby spinach, and bok choy to the pot. Stir to mix everything together.
Simmer for another 5-7 minutes, or until the noodles are cooked and vegetables are tender.
Season the soup with lime juice, soy sauce, brown sugar, salt, and pepper to taste.
Remove the soup from the heat and serve hot.
Garnish each bowl with fresh cilantro, bean sprouts, and slices of red chili before serving.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 68.2 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2475 mg | 190% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4370 mg | 93% | |
*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.
