It’s near the end of August and Autumn has set in. Leaves are falling and there’s a chill in the air which means soup season is upon us. I love the flavors in Laksa as it feels like a hug! This soup is definitely not low calorie so I don’t make it too often. Laksa is a Malaysian dish which consists of noodles served in spicy soup which is a rich yet spicy curry coconut base. You can adjust the heat by how much red curry paste you use. It’s usually made with seafood but I made it with tofu.
In a large sauce pan, sweat the onions, garlic and onions for 5 minutes. Add the curry paste and stir until it is mixed in. Add vegetable stock and cook. Add vegetables and simmer; then add the coconut milk and finish off with lime juice and serve over noodles. This is so good and I hope you enjoy it as much as I do!
Vegan Laksa Soup
Ingredients
- 2 Tblsp Grated Ginger
- 1 Onion
- 4 Cloves of Garlic
- 2 - 4 Tblsp Red Curry Paste
- 3 Cups Vegetable Stock
- 3 Lime Leaves
- 1 of each Green and Yellow Bell Pepper
- 1 Tblsp Rice Vinegar
- 2 - 400 ml Cans of Coconut Milk
- 1 - 350 g Extra Firm Tofu
- 2 Tblsp Fresh Basil
- 1/2 Cup Cilantro
- 2 Limes
- 4 Servings of Bean Thread Noodles
Instructions
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In a large sauce pan, sweat down the onions, garlic and ginger for 5 minutes. Add the curry paste and stir until it is all combined.
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Add vegetable stock and rice vinegar; simmer for 20 minutes.
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While that is simmering, prepare the tofu by wrapping and pressing it for 10 minutes. Cut into bite size cubes and panfry in a little oil, ginger and salt & pepper. Cook 10 minutes or until slightly crispy. **You can omit this step if you don't like your tofu with a little bit of a crunch.
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Add the bell peppers into the soup. Simmer for 15 minutes. Add the tofu pieces and remove the lime leaves now.
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Add coconut milk and stir until it is all combined. Add the cilantro and basil just before serving.
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Prepare the bean thread noodles/rice noodles. Place noodles in the bowl and ladle the soup over. Finish with a squeeze of lime.
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