Veg Laksa Noodle Soup
Laksa noodle soup is a spicy, flavorful dish popular in Malaysia and Singapore.
Coconut milk base, Laksa leaves and paste gives this soup a rich flavor and a unique fragrant.
Usually made with chicken or prawn, Here is my version of Laksa Noodle Soup to satisfy vegetarians.
What do you need 2-3 servings
Used Measuring (1 Cup = 250ml)
200 gm rice noodles (cooked)
100 gm tofu
50 gm bean sprout
1 cup diced carrot & capsicum
1 cup coconut milk
1/2 cup water
Laksa leaves (4 stalks)
1 tbsp oil
To Grind for Laksa Paste
3-4 dry red chili
1 tsp coriander seeds
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
2 lemongrass stalk (white part)
1 inch ginger/galangal
4 garlic cloves
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp brown sugar
1 tbsp lemon juice
Chop the onion.
Wipe the tofu with a kitchen towel and dice it.
Wash the bean sprouts and drain water.
Dry roast red chilies, coriander seeds, and cumin until slightly brown. Allow it cool and grind with other ingredients mentioned under Grind list. [PIC 1 & 2]
Add half tbsp of oil in a sauce pan and stir fry the tofu until golden brown. Keep it aside. [PIC 3]
In a same pan add bean sprouts and saute it for 30 secs to 1 min. Keep it aside. [PIC 4]
Add half tbsp of oil, chopped onion and saute until translucent. [PIC 5]
Now add diced veggies, Give a little stir. Cover the pan with a lid and cook for a minute. [PIC 6]
Add ground laksa paste, salt and mix it well. [PIC 7]
Now pour coconut milk and add water as required.
Bring it to boil and add laksa leaves. [PIC 8]
Allow it to boil for one more minute.
Now add stir fried tofu and bean sprouts. Stir for few seconds. [PIC 9]
Finally add noodles and mix everything well. Cover the pan with lid and cook for 30 secs. [PIC 10]
Noodle + Soup, Enjoy!
You can add any veggies of your choice.
Add more coconut milk and water if you prefer the soup to be watery.
Don’t overcook the soup after adding noodles to avoid sogginess.
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