Vegan Laksa Soup Recipe Easy and Delicious to Make

If you’re craving a warm, spicy, and deeply satisfying bowl of soup, look no further than this vegan laksa soup recipe. Laksa is a beloved Southeast Asian dish known for its rich, aromatic coconut broth and layers of complex flavors.

Traditionally made with seafood or chicken, this vegan version keeps all the vibrant tastes while embracing plant-based goodness. Perfect for chilly evenings or anytime you want a comforting meal that’s both nourishing and exciting, this recipe combines fragrant spices, creamy coconut milk, fresh herbs, and a medley of vegetables and noodles.

This vegan laksa is incredibly versatile and can be easily customized to suit your taste or pantry staples. Whether you’re a seasoned vegan or just looking to explore more plant-based meals, this soup will delight your palate and leave you feeling cozy and satisfied.

Plus, it’s an excellent way to introduce bold Asian flavors into your cooking repertoire without any animal products. Ready to dive into a bowl of spicy, creamy, and wholesome goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan laksa soup is a perfect blend of comfort and exotic flavors. Here’s why it stands out:

• Rich, creamy broth: Made with coconut milk and a fragrant homemade laksa paste, it’s full of depth and warmth.
• Plant-based and nutritious: Loaded with fresh vegetables, tofu, and rice noodles, it’s a wholesome meal in one bowl.
• Easy to customize: You can swap veggies or add your favorite toppings like fried tofu, fresh herbs, or chili for extra heat.
• Perfect for meal prep: This soup tastes even better the next day, making it great for leftovers or batch cooking.
• Impresses guests: Serve it at your next dinner party for a vibrant, crowd-pleasing vegan dish.

Ingredients

• 2 tablespoons vegetable oil (such as sunflower or canola)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 stalks lemongrass, white part only, finely chopped
• 2 red chilies, deseeded and chopped (adjust to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 400 ml can coconut milk
• 750 ml vegetable broth
• 200 g rice noodles (vermicelli or flat rice noodles)
• 200 g firm tofu, cubed
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1 cup baby spinach
• Fresh coriander leaves, for garnish
• Lime wedges, for serving
• Optional toppings: sliced spring onions, chopped peanuts, sliced red chili

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Grater or microplane for ginger
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or sieve (for draining noodles)
• Bowl for soaking rice noodles

Instructions

1. Prepare the laksa paste: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, lemongrass, and red chilies. Sauté for about 5-7 minutes until softened and fragrant.
2. Add spices: Stir in the turmeric, ground coriander, and cumin. Cook for another 1-2 minutes to toast the spices, stirring constantly to prevent burning.
3. Create the broth: Pour in the coconut milk and vegetable broth. Stir well to combine all the flavors and bring the mixture to a gentle simmer.
4. Add tofu and vegetables: Add the cubed tofu, sliced bell pepper, and baby spinach into the simmering broth. Let it cook for 5 minutes until the vegetables soften slightly and the tofu warms through.
5. Cook the noodles: While the soup simmers, soak or cook the rice noodles according to package instructions. Once ready, drain and set aside.
6. Finish and season: Add the soy sauce to the soup and taste. Adjust seasoning with salt, extra soy sauce, or a squeeze of lime juice to balance the flavors.
7. Serve: Place a portion of the cooked noodles in each bowl. Ladle the hot laksa soup over the noodles. Top with bean sprouts, fresh coriander leaves, spring onions, chopped peanuts, and extra chili if desired.
8. Enjoy immediately: Serve with lime wedges on the side for an added burst of citrus flavor.

Tips & Variations

To make your laksa soup even more authentic and flavorful, consider making your own laksa paste by blending fresh spices and aromatics like shallots, dried shrimp (omit for vegan), and galangal. For a quick version, store-bought curry paste works well too!

• Vegetable swaps: Try adding mushrooms, zucchini, or baby corn for extra texture.
• Protein options: Use tempeh or seitan instead of tofu for variety.
• Make it spicier: Add more fresh chilies or a dash of chili oil.
• Gluten-free: Use tamari instead of soy sauce and ensure your noodles are rice-based.
• Make ahead: Prepare the soup base and refrigerate for up to 3 days. Add fresh noodles and toppings just before serving.

Nutrition Facts

This vegan laksa packs a good amount of plant-based protein from tofu, healthy fats from coconut milk, and fiber-rich veggies. It’s a balanced meal that nourishes your body while delighting your taste buds.

Serving Suggestions

Enjoy your vegan laksa soup as a standalone meal or pair it with some delicious sides for a full feast. Here are a few ideas:

• Serve with Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up the flavorful broth.
• Add a fresh side salad inspired by Peruvian Vegetable Recipes for Flavorful Healthy Meals for a crunchy contrast.
• Finish with a light dessert like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to keep the meal plant-based and satisfying.

Conclusion

This vegan laksa soup recipe is a vibrant, delicious way to explore Southeast Asian flavors while keeping your meal plant-based and wholesome. It’s perfect for anyone seeking a comforting yet exciting bowl of soup that’s packed with nutrition and bold taste.

The creamy coconut broth, fragrant spices, and fresh vegetables come together in perfect harmony, making each spoonful a delight.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to impress and satisfy. Plus, it’s easy to customize, so you can make it your own every time.

If you want to dive deeper into plant-based cooking, be sure to explore other recipes on our site and keep your kitchen bursting with flavor and creativity!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Laksa Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and creamy vegan laksa soup made with coconut milk and aromatic spices. Perfectly spicy and comforting, this dish is great for a hearty meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g rice noodles”, “1 tbsp coconut oil”, “1 onion, chopped”, “3 garlic cloves, minced”, “1 tbsp grated ginger”, “2 tbsp red curry paste”, “400ml coconut milk”, “500ml vegetable broth”, “200g firm tofu, cubed”, “100g bean sprouts”, “1 red chili, sliced”, “Fresh coriander, for garnish”, “1 lime, cut into wedges”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook rice noodles according to package instructions, drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat coconut oil in a pot over medium heat and saut\u00e9 onion, garlic, and ginger until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add red curry paste and cook for 2 minutes, stirring constantly.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and vegetable broth, bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Add tofu cubes and cook for 10 minutes until heated through.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls and ladle soup over them.”}, {“@type”: “HowToStep”, “text”: “Top with bean sprouts, sliced chili, and fresh coriander.”}, {“@type”: “HowToStep”, “text”: “Serve with lime wedges for squeezing over.”}], “nutrition”: {“calories”: “380 kcal”, “proteinContent”: “15 g”, “fatContent”: “22 g”, “carbohydrateContent”: “30 g”}}