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Vegan Laksa Soup

A Malaysian soup that is rich and full of flavor
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 7 Cups
Author Sareena's Food


  • 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


  1. 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.
  2. Add vegetable stock and rice vinegar; simmer for 20 minutes.
  3. 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.
  4. Add the bell peppers into the soup. Simmer for 15 minutes. Add the tofu pieces and remove the lime leaves now.
  5. Add coconut milk and stir until it is all combined. Add the cilantro and basil just before serving.
  6. Prepare the bean thread noodles/rice noodles. Place noodles in the bowl and ladle the soup over. Finish with a squeeze of lime.