Delectable Malaysian Vegan Laksa Soup – Aromatic Coconut Curry Noodle Delight
Experience an unforgettable taste of Malaysia with our easy-to-make vegan laksa soup. Featuring a rich coconut curry broth, tender noodles, and colorful vegetables, this dish is perfect for a satisfying lunch or dinner. Enjoy the perfect blend of flavors and textures in every bite, while keeping your meal plant-based and nutritious.
Allergens
Soy (from tofu)
Ingredients
- 1. Whole wheat noodles (150g) 2. Vegetable broth (4 cups) 3. Red curry paste (4 tbsp) 4. Coconut milk (1 can, 400ml) 5. Tofu (200g), cubed and fried 6. Baby spinach (1 cup) 7. Baby corn (1 cup), halved 8. Red bell pepper (1), thinly sliced 9. Yellow squash (1), diced 10. Lime wedges (4)
Instructions
- Cook the whole wheat noodles according to package instructions, then drain and set aside.
- In a large pot, combine vegetable broth, red curry paste, and coconut milk. Bring to a boil.
- Add cubed fried tofu, baby corn, yellow squash, and red bell pepper to the pot. Simmer for 5 minutes.
- Stir in the cooked noodles and baby spinach, then cook until spinach is wilted, about 2 3 minutes.
- Serve hot with lime wedges on the side.
Chef’s Insight
The combination of coconut milk and red curry paste creates a rich, creamy base for this flavorful soup.
Notes
For an extra kick of heat, add more red curry paste or a dash of sriracha sauce.