Laksa Malaysian Soup (Vegetarian/Vegan)

With veggies and tofu in a fragrant, golden yellow coconut milk broth, this easy to make Asian noodle soup is a complete one-pot meal. Topped with lime, cilantro and jalapeno slices, it is the perfect wholesome and delicious soup you will love, be it winter, autumn, summer or spring.

Dry rice noodles – 2 packets

1 tablespoon oil

FOR THE LAKSA PASTE:
6 dry red chilies (adjust according to how hot you want your curry paste)

8 Kashmiri or mildly spiced dry red chilies (more for color than heat)

(or use paprika powder more for color)

6 inches of lemon grass cut into small pieces

4 to 6 large cloves of garlic

1 inch piece of ginger or galangal, cut into chunks 5 shallots peeled

4 Kaffir lime/lemon leaves

1 ½ tablespoon coriander powder

1 teaspoon cumin powder

3 tablespoons smooth or crunchy peanut butter

FOR THE SOUP:

3 tablespoons oil

3-4 tablespoons Laksa paste (or use store bought Laksa or even thai curry or penang curry paste)

½ teaspoon turmeric powder

¼ teaspoon black pepper powder

1 teaspoon coriander powder

1 can coconut milk about 400 ml

2 tablespoon chili crisp or samba olek/sriracha/hot chili sauce

1 liter vegetable broth or water

3 tablespoons soy sauce

2 tablespoons smooth peanut butter

2 to 3 tablespoons or according to taste brown sugar/jaggery/coconut sugar

Salt to taste

1 cup chopped zucchini

½ cup cubed red bell peppers

8 oz tofu chunks

Lemon or lime juice

EXTRA OPTIONAL TOPPINGS:

Bean sprouts

Crushed peanuts

Coriander or cilantro leaves

Lime or lemon juice

Fried shallots

Boiled eggs (if not vegan) etc.

Cook 2 packets of rice noodles/vermicelli according to package instructions.

Drain and toss in oil to prevent sticking. Set aside.

Heat 3 tablespoons of oil and add the chopped tofu (half of it) and fry on medium heat, stirring continuously until light golden brown and slightly crisp on the outside.

Remove and set aside.

This step is optional and sauté tofu chunks only if you like the texture of slightly crisp tofu.

Add laksa curry paste ingredients into a small blender jar.

Blend to a smooth paste.

Remove and use as much as needed for the soup.

In the same oil used to sauté tofu chunks, add 3 to 4 tablespoons laksa curry paste (homemade or store bought) and stir fry on medium heat for a minute. Add more oil if needed.

Add ½ tsp turmeric, ¼ tsp black pepper powder and 1 tsp coriander powder; sauté for a couple of minutes.

Stir in 1 can coconut milk, 2 tbsp chili crisp (or samba olek/sriracha/hot chili sauce), vegetable broth or water, 3 tbsp soy sauce, 2 tbsp smooth peanut butter, 2 to 3 tbsp or according to taste brown sugar/jaggery/coconut sugar, salt and mix well.

Bring to a boil and then simmer for a couple of minutes.

(Add peanut butter, chili garlic paste (like sambal olek or sriracha) to spice up according to taste).

Stir in chopped 1 cup chopped zucchini, ½ cup cubed red bell peppers along with 8 oz of fried as well as fresh tofu chunks. Stir well.

Gently boil on medium low heat again for another 2 to 3 minutes.

Simmer until hot but the veggies should still have a fresh crunch to them.

Garnish with cilantro if preferred.

Add lime juice and serve this broth hot over cooked rice noodles along with your choice of optional toppings.

Tastes absolutely delicious, comforting and satisfying!

Enjoy and Happy Cooking/Eating.

Adjust the amount of spices, peanut butter etc. according to personal preference.

Use store bought or homemade panang curry or laksa paste to make this soup.

Add any vegetable you like or have.

Can be served over noodles (any of your choice but preferably rice noodles