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
- 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
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.
Add vegetable stock and rice vinegar; simmer for 20 minutes.
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.
Add the bell peppers into the soup. Simmer for 15 minutes. Add the tofu pieces and remove the lime leaves now.
Add coconut milk and stir until it is all combined. Add the cilantro and basil just before serving.
Prepare the bean thread noodles/rice noodles. Place noodles in the bowl and ladle the soup over. Finish with a squeeze of lime.