This super easy Vegan Laksa Soup is spicy, warming, and so full of flavor you’ll be reaching for seconds! The coconut milk-based broth, crispy tofu and homemade laksa paste really take it to the next level.
Autumn is here, and I’ve been in full-on soup mode for the last couple of weeks. This vegan laksa is one of the absolute best things I’ve cooked in a while, and I can see myself making it over and over again as the days get colder.
Laksa is a spicy noodle soup that’s very popular in Southeast Asia and is often referred to as Malaysian Laksa Noodle Soup, even though it’s pretty common in other countries as well, such as Indonesia and Singapore for example.
It starts with a very simple homemade laksa paste that creates an absolute smashing base for the coconut milk broth.
I like to make the soup with crispy tofu, but you can also use seitan, tempeh or just your favorite mix of veggies and some beans for protein.
Why you’ll love this vegan laksa soup
- It’s spicy, comforting, and absolutely brimming with flavor.
- It’s super easy to make your own by adding any extra veggies you want and switching up your protein.
- It’s pretty easy to make, even with the homemade laksa paste.
Ingredients you’ll need
Shallots — These guys are like milder onions, adding a subtle sweetness. You can also use red onion if you like.
Red chili pepper — This is what makes the laksa paste fiery, so adjust to preference. Laksa paste is supposed to be fiery, but if you’re not a fan, just use a little bit, or remove the seeds for a milder flavor.
Garlic + ginger — Fresh is best for an extra flavorful paste.
Lemongrass — To add that unique citrusy flavor. Use the tender white part of the stalk and bruise it a bit to release the oils.
Cashew nuts — For a bit of creaminess and a nutty touch
Peanut oil — Any neutral oil would work well here.
Spices — I used a mix of ground cumin, coriander and paprika but you can get creative if you like. The paprika is mostly for that touch of color.
Coconut milk — This makes the sauce creamy and rich. Use full-fat for the best flavor.
Bean sprouts — For a bit of a fresh crunch. Rinse them well before using to remove the excess sodium.
Rice noodles — These cook quickly but still, pay attention to the directions on the package.
Pak choi — You can separate the leaves from the stem and use them whole or chop them into bite-size pieces.
Crispy tofu — You can use shop-bought tofu bits or make them yourself from a block of extra firm tofu. I use my air fryer to make these amazingly crispy tofu bites!
How to make vegan laksa noodle soup
First, make the laksa paste. Blend shallots, red chili pepper, garlic, ginger (or galangal), lemongrass, cashew nuts, peanut oil, cumin, coriander, and paprika until smooth.
Next, sauté the aromatics. Heat the oil and cook the shallots and red bell pepper until softened.
Stir in the laksa paste, then add coconut milk and vegetable stock and bring to a simmer.
Add the rice noodles, bean sprouts, and pak choi and cook until noodles are done. Stir in the crispy tofu, lime juice, and garnish with coriander.
Recipe notes and tips
- This vegan laksa soup can technically be made with shop-bought paste, but I prefer to make my own because the flavors are so much better. If you don’t have the time, you can use a ready-made laksa paste or even just some Thai curry paste.
- If you’re using a shop-bought paste, don’t forget to check if it’s vegan because some of them have fish sauce as an ingredient.
- I used a powerful blender to make the laksa paste, but you could also use a food processor instead. If using a blender, you may need to add a splash of water to keep things going.
Leftovers and storage
- This soup tastes amazing the next day, and it will keep well for up to 3 to 5 days in an airtight container in the fridge.
- The noodles will continue to absorb the liquid, so you may need to add some extra vegetable broth when reheating the soup on the stovetop or in the microwave.
- I don’t recommend freezing this soup because the noodles will have a different texture when thawed. To speed things up for next time, you can make a big batch of laksa paste and freeze it for up to 3 months.
If you liked this vegan laksa soup recipe, you might also like some of my other spicy vegan soups:
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Vegan Laksa Soup
Ingredients
For the laksa paste
- 2 small shallots, peeled and roughly chopped
- 1 medium fresh red chili pepper, roughly chopped
- 2 large garlic cloves
- 1 ounce (30 g) fresh ginger or galangal, roughly sliced
- 2 lemongrass stalks, white part only, chopped
- ¼ cup (35 g) raw cashew nuts
- 2 tablespoons peanut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon sweet paprika
For the soup
- 1 tablespoon peanut oil, or another neutral oil
- 2 medium shallots, finely chopped
- 1 red bell pepper, sliced
- 1 can 13.5 fl. oz / 400 ml coconut milk
- 4 cups (1000 ml) vegetable stock
- 1 cup (100 g) bean sprouts
- 4.5 oz (125 g) rice noodles, uncooked
- 1 pak choi, leaves separated
- 5 ounces (150 g) crispy tofu
- Juice of 1 small lime
- ½ bunch fresh coriander
Instructions
Prepare the Laksa Paste
- In a blender or food processor, combine the shallots, red chili pepper, garlic, ginger (or galangal), lemongrass, cashew nuts, peanut oil, cumin, coriander, and paprika.2 small shallots1 medium fresh red chili pepper2 large garlic cloves1 ounce fresh ginger or galangal2 lemongrass stalks¼ cup raw cashew nuts2 tablespoons peanut oil1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon sweet paprika
- Blend the ingredients until you get a smooth paste. You might need to scrape down the sides a few times to ensure everything is blended well.
Make the Soup
- Heat the peanut oil in a large pot over medium heat. Add the chopped shallots and sliced red bell pepper. Cook for a few minutes, until the shallots soften and the pepper starts to become tender.1 tablespoon peanut oil2 medium shallots1 red bell pepper
- Add the prepared laksa paste to the pot. Cook for another couple of minutes, stirring constantly, until the paste becomes fragrant.
- Add the coconut milk and vegetable stock to the pot. Bring the soup to a simmer.1 can 13.5 fl. oz / 400 ml coconut milk4 cups vegetable stock
- Add the rice noodles and bean sprouts to the pot together with the pak choi. Cook for 5-6 minutes or until the rice noodles are cooked.1 cup bean sprouts4.5 oz rice noodles1 pak choi
- Stir in the crispy tofu and lime juice. Ladle the soup into bowls and garnish with fresh coriander leaves.5 ounces crispy tofuJuice of 1 small lime½ bunch fresh coriander
Barbara Wiebe
Thank you, I am inspired to try this out!
Paris
Thank you too Barbara, enjoy!
Sue Parker
This soup is wonderful. I used my homemade vegetable stock and made crispy tofu cubes to put on top
Paris
Thanks Sue, glad you liked it.
Susan Parker
This is intimidated me at first, but it came together rather fast. You can make the paste the day before. I used homemade vegetable stock stock from Vegan Planet. I made the croutons put ground coriander and fresh squeezed lime on top. I did add a pinch of salt to my bowls (2) yes , ir was that good!!!!
Paris
Glad you liked it Susan.
Erin
This looks delicious! If using Thai red curry paste instead of making the laksa paste (I have some to use up) how much would you suggest?
Paris
I'd use 3 or 4 tablespoons but, it really depends on how spicy you want it.