Laksa Noodle Soup
Rated 5.0 stars by 1 users
Cuisine
Asian
Author:
Yash Dani
Dive into a bowl of vibrant comfort with this Vegan Laksa Noodle Soup — a Southeast Asian classic, reimagined. Creamy coconut milk swirls with bold spices, tangy lime, and aromatic lemongrass to create a rich, soul-warming broth. Slippery rice noodles soak up every drop, while tofu cubes, mushrooms, and crisp vegetables add heartiness and texture. Fresh cilantro, bean sprouts, and a drizzle of chili oil finish each bowl with zest and heat. It’s a flavor-packed, plant-based escape that satisfies cravings and stirs the senses — all without compromising on compassion or taste. One spoonful, and you're transported.
Ingredients
- 7-8 dried shiitake mushrooms
- 2 cups water (for soaking mushrooms)
- 2 garlic cloves
- 1 onion, roughly chopped
- 1-inch piece of ginger, roughly chopped
- 3 dried red chilies, soaked in warm water for 5 minutes
- 1 teaspoon coriander seeds
- 1/4 teaspoon turmeric powder
- 1/4 cup chopped lemongrass (tender white part only)
- 1 teaspoon lemon peel (zest)
- 4 tablespoons water (for blending paste)
- 1 tablespoon coconut oil
- 2 packets (approximately 500 ml) coconut milk
- 1 tablespoon vegetable bouillon powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- Pinch of salt (or to taste)
- Noodles of your choice (for 2 servings)
- Bok choy, for serving
- Tempeh or tofu, sliced and pan-fried or baked, for serving (optional)
- Carrot ribbons, for garnish
- Fresh cilantro leaves, for garnish
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
- Chili oil, for topping (optional)
Directions
Soak the Mushrooms:
In a medium mixing bowl, combine the dried shiitake mushrooms and 2 cups of water. Let them soak for at least 20 minutes to rehydrate.
Prepare the Mushrooms:
After soaking, remove the mushrooms from the water, reserving the mushroom soaking liquid. Slice the rehydrated mushrooms into bite-sized pieces.
Make the Laksa Paste:
In a blender, combine the garlic cloves, onion, ginger, soaked dried red chilies, coriander seeds, turmeric powder, chopped lemongrass, lemon peel, and 4 tablespoons of water. Blend until you get a smooth paste. Set the laksa paste aside.
Sauté the Paste:
Set a large pan or pot over medium heat. Add the coconut oil. Once the oil is hot,
add the prepared laksa paste. Stir and sauté for about 2 minutes until fragrant.
Cook the Paste:
Cover the pan and cook the laksa paste over low heat for another 5 to 7 minutes, stirring occasionally, to deepen the flavors.
Make the Laksa Soup:
Remove the cover from the pan and give the paste a quick mix. Pour in the
coconut milk and the reserved mushroom soaking liquid. Add the vegetable bouillon powder, sugar,
soy sauce, and a pinch of salt. Stir well to combine.
Add Mushrooms and Simmer:
Add the sliced shiitake mushrooms to the soup. Cover the pan again and let the laksa soup simmer gently for 4 to 5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning (salt, sugar, soy sauce) if needed.
Cook Noodles and Bok Choy:
While the soup is simmering, cook your choice of noodles according to the package instructions in a separate pot. In the same pot (or a different one), quickly boil the bok choy until just tender-crisp.
Prepare Noodles for Serving:
Once the noodles are cooked, rinse them under cold water to stop the cooking process and prevent them from sticking. Transfer the noodles to individual serving bowls.
Assemble the Laksa:
When the laksa soup is ready, pour it generously over the noodles in each bowl.
Add Garnishes:
Arrange the cooked tempeh or tofu (if using) on the side of the noodles. Add the boiled bok choy, carrot ribbons, fresh cilantro leaves, lemon slices, and fresh mint leaves as garnishes.
Serve:
For an extra layer of flavor and heat, drizzle generously with chili oil before serving. Enjoy your delicious Laksa Noodle Soup!