This Vegan Laksa Soup is full of flavor, yet easy to prepare. It's delicious, comforting, creamy and spicy. You'll be slurping up every last drop of broth!
Most laksa recipes call for laksa paste, which isn't vegan. So, I developed this recipe using Thai Red Curry paste and pantry spices to get the same Laksa flavor (without the shrimp). It's convenient and doesn't compromise on taste. Try it and see for yourself!
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Why you'll love this recipe
- Delicious and vegan: This recipe is a vegan spin on restaurant-quality Malaysian spicy coconut noodle soup. It's flavorful, rich, and oh-so-good!
- Ready in 35 minutes: You'll be surprised by how fast this flavorful soup comes together. It makes a great weekday meal or impressive dinner for friends.
- No Laksa paste: Laksa paste is hard to find...especially a vegan laksa paste (without shrimp). So, this recipe is made without laksa paste. Instead, it takes Thai Red Curry Paste and modifies the flavors with simple spices. It's much easier to find store-bought vegan red curry paste (see below for a list of brands).
- Customizable: Switch up the noodles or toppings with what you have. You can also serve extra proteins on the side for non-vegans to add to their bowls.
Ingredients (and substitutes)
This flavor-packed vegan laksa soup broth has 12 ingredients. Then just add noodles, tofu and your favorite toppings. Here's what you need:
- Thai Red Curry Paste: A shortcut to boost flavor with fewer ingredients. Red curry pastes often contain shrimp, but Aroy D, Maesri, and MaeJin don't.
- Note: Thai Kitchen is also vegan, but much milder than the other brands...so you'll need more of it to match the flavor.
- Lemongrass: Only use the white section (bottom-third) of the lemongrass stalk. It has more concentrated flavor and is less fibrous than the green tops. Make sure to finely grate the lemongrass, so it melds into the soup. You can use fresh lemongrass paste instead.
- Ginger: Adds a warming, fiery kick. Mince the ginger very fine or use a microplane. You can substitute fresh galangal.
- Coconut Milk: An essential ingredient for making the creamy coconut curry broth. Use full-fat coconut milk for the best flavor and consistency.
- Noodles: Laksa soup is often served with rice vermicelli and egg noodles (Hokkien). Rice noodles keep it vegan and gluten-free. You can substitute thicker rice noodles if you prefer. Or for a Vegetarian Laksa Soup, use Hokkien noodles.
- Tofu: Fried Tofu Puffs are traditionally served with Laksa. They're delicious because they absorb the flavorful soup. And tofu is a great plant-based source of protein. You can find tofu puffs in Asian grocery stores. Or substitute another type of tofu.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have leftover Thai curry paste? Check out my other recipes for Vegan Satay Skewers, Easy Halloumi Curry, or Thai Green Curry Fried Rice.
How to make (step-by-step photos)
You can whip up this spicy vegan laksa noodle soup in no time. It's ready in 35 minutes. Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Thai Red Curry Pastes vary: Some brands are more flavorful, spicy, and/or saltier than others. Use the one you love. If in doubt, start with less and add more to taste.
- Not all Thai Red Curry Pastes are vegan: Often they contain shrimp. Always check the label to confirm. 3 vegan-friendly brands include: Aroy D, Maesri and MaeJin.
- Don't overcook the noodles: Soggy noodles are sad! Follow the package instructions, but check the noodles a bit earlier to ensure they're not overcooked.
- Go big with the toppings: More is more when it comes to Laksa soup. See the toppings ideas below below.
- Make ahead tip: Keep the soup separate from the noodles and toppings. Otherwise, the noodles will absorb the soup. Combine just before serving.
Laksa toppings ideas
This tasty Vegan Laksa Soup gets even better when you add toppings! Here are some of my favorite toppings to use:
- Fresh Herbs: Fresh cilantro is my go-to. But thinly sliced scallions (green onions), mint, or even Thai Basil would be delicious as well.
- Lime wedges: Squeezing fresh lime juice over the soup really brightens the flavors.
- Fried Shallots: Crispy shallots taste great with pretty much anything. They're inexpensive to buy or you can make your own.
- Bean Sprouts: Crisp bean sprouts are often served with Laksa soup. If your bean sprouts aren't labelled "Ready to Eat", quickly dunk them in boiling water before eating.
- Pickled Shallots: I like to keep a jar of easy Quick Pickled Shallots in the fridge. They're tangy, delicious, and add a pop of color too.
- Sambal Oelek (or Sriracha): Sambal is a chunky chili paste that's delicious spooned over soup. Or, use Sriracha, a Sriracha substitute, or homemade chili garlic oil.
- Veggies: Add steamed bok choy, air fried broccolini, baby spinach, or snap peas.
More vegan noodle soup recipes:
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📖 Recipe
Vegan Laksa Soup
Ingredients
- 2 tablespoons grapeseed oil
- 1 stalk finely grated lemongrass (white part only, see note 1)
- 3 cloves minced garlic
- 1 tablespoon minced ginger (or galangal)
- ½ cup Thai red curry paste (see note 2)
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 4 cups vegetable broth
- 1 (14 fl oz / 398 ml) can full-fat coconut milk
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons brown sugar (or granulated sugar)
- 1 package halved tofu puffs (about 5.6oz/160g package, see note 3)
- 7 oz dried vermicelli noodles (see note 4)
- other toppings (bean sprouts, cilantro, crispy fried shallots, lime wedges, sambal oelek, see note 5)
Instructions
- Cook aromatics: In a medium saucepan, warm 2 tablespoons grapeseed oil over medium-low heat. Add 1 stalk finely grated lemongrass, 3 cloves minced garlic, and 1 tablespoon minced ginger. Cook, stirring continuously, for 1 minute or until fragrant. Add ½ cup Thai red curry paste, ½ teaspoon ground turmeric, ½ teaspoon cumin, and ½ teaspoon ground coriander. Stir well to coat, increase heat to medium, and cook, stirring frequently for 3 minutes.
- Simmer: Pour in 4 cups vegetable broth, 1 (14 fl oz / 398 ml) can full-fat coconut milk, 1 tablespoon tamari, and 2 teaspoons brown sugar. Stir, then cover with the lid slightly ajar and simmer for 10 minutes. Add 1 package halved tofu puffs. Cover with lid and let simmer for another 5 minutes. Taste and adjust seasoning, as needed (see note 2).
- Prepare noodles/toppings: Meanwhile, prepare 7 oz dried vermicelli noodles according to package directions. Assemble your other toppings (e.g. bean sprouts, cilantro, crispy fried shallots, lime wedges, sambal oelek, etc.).
- Assemble: Divide prepared noodles into bowls. Ladle soup and tofu puffs over noodles. Add toppings, then enjoy!
Notes
- Lemongrass: Peel the outer layer, then use only the white section (the bottom third of the stalk). Use a microplane or the smallest holes on a box grater to finely grate. Or use a food processor. Because the lemongrass is not being removed from the soup, you want it to be very finely grated. You can substitute 1 tablespoon lemongrass paste.
- Thai Red Curry Paste: Not all are vegan. Brands like Aroy D, Maesri, and MaeJin don't use shrimp. Every brand tastes a bit different, so make adjustments as needed. Thai Kitchen curry paste is notoriously mild, so you may need 1.5x the quantity (or more) to match the intensity of the more traditional brands listed above.
- Tofu Puffs: These fried tofu squares are fully cooked, but you want them to simmer in the broth to soak some of it up. They're usually 1-inch (2.5 cm) cubes, so cut in half before using. You can find fried tofu puffs in Asian grocery stores. Often sold in clear packages, in the refrigerated section (but sometimes frozen).
- Noodles: You could swap another type of noodle if you prefer. Laksa soup is also often served with Hokkien Noodles, but these typically contain egg (not vegan).
- Toppings: Go big with the toppings! Toppings that work well: bean sprouts, lime wedges (for squeezing), cilantro, crispy fried shallots, sambal oelek or sriracha, and steamed veggies.
- Storage tips: Best enjoyed within 3 to 4 days. Store the soup and the noodles separately (or make the noodles fresh as you need them).
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