This easy vegan laksa soup is packed with plant protein and loaded with creamy and spicy flavor. With the combination of tofu, vegetables, and noodles, it's a delicious and super satisfying meal ready in just 40 minutes!
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Why You'll Love This Recipe
Curry laksa (aka laksa lemak) is a famous Malaysian spicy noodle soup known for its rich, spicy coconut broth. Though there are many regional variations, most contain seafood or meat ingredients in almost every element. Luckily, you only need a few simple swaps to make vegan laksa that's just as satisfying.
This one-pot version combines curry powder/paste, chili paste, coconut milk, lime juice, noodles, and vegetables for a perfect balance.
You might also like vegan miso soup, vegan mushroom miso soup, vegan tom yum soup, or creamy gochujang pasta.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Tofu: I add firm/extra-firm tofu (plain or smoked) for protein. Tofu puffs, tempeh, bean curd sheets, or vegan chicken/shrimp alternatives also work.
- Noodles: Rice noodles (ribbons) are traditional, though rice vermicelli, thick rice noodles, or ramen noodles/wheat noodles work.
Recipe Variations
- Flavor boosters: I.e., ground coriander, lemongrass (the white part, finely grated), a little galangal, or kaffir lime leaves.
- Other vegetables: Shredded cabbage, bean sprouts, green beans, sugar snap peas, snow peas, broccoli, bell peppers, etc. Chickpeas/edamame add extra protein.
- Starches: Enjoy vegetarian laksa with potato, squash, or sweet potato.
- Other garnishes: Like fried shallots/garlic, sliced red chili, chili oil/sambal, roasted peanuts/cashews, sesame seeds, lime wedges, etc.
- Zucchini noodles: For a lower-carb option.
How to Make Vegan Laksa
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Finely chop the onion, mince the garlic, and grate the ginger. Shred the carrots, slice the mushrooms, and trim the bok choy. Also, drain and cube the tofu. Then, cook the rice noodles according to the package instructions, drain, and set aside.
Step 2: Heat the oil in a large pot over medium heat and sauté the onion for 4-5 minutes until softened. Add the garlic and ginger. Sauté for 30 seconds until fragrant.
If you want it to absorb more flavor, press the tofu for 20-30 minutes before dicing.
Step 3: Stir in the curry powder, turmeric, cumin, and chili paste. Cook for 1 minute to bloom the spices.
Step 4: Stir in the vegetable broth and coconut milk, bringing it to a gentle simmer. Add the soy sauce and brown sugar and stir well. Add the tofu, mushrooms, and carrots. Simmer the vegetable tofu laksa for 8-10 minutes until the vegetables are tender.
Step 5: Add the bok choy or spinach, cooking for 2 minutes until wilted. Stir in the lime juice. Taste and adjust it and the seasonings to your liking. Divide the noodles into bowls, ladle the soup on top, and garnish with chopped cilantro and green onions. Enjoy!
FAQs
No, traditionally it's made with meat and/or seafood elements. Luckily, it requires only a few simple swaps for a vegan laksa recipe.
That depends on the mildness of the curry powder/paste used and how much additional chili powder is added. Luckily, it's easy to adjust to personal preference.
Yes. Store the broth in the fridge for up to 4 days. Then cook and add noodles to serve.
Pro Recipe Tips
- Bloom the spices: Cook until fragrant before adding liquids to bring out their flavor.
- If using curry paste: Check the ingredients, as they aren't all vegan, and fry it until it darkens and becomes fragrant before adding liquids.
- Taste and adjust: i.e., soy sauce, spices, sugar, lime juice, chili, etc.
- Cook the noodles separately: To ensure they don't become mushy.
- Simmer gently: Overheating may cause the coconut milk to split.
- Broth too thin? Simmer longer or add more coconut milk.
Serving Suggestions
While hearty enough on its own, tofu vegetable laksa soup pairs well with:
- Fresh summer rolls
- Crispy spring rolls
- A simple Asian cucumber salad or this cold noodle salad
- Steamed edamame
- Scallion pancakes
- Rice dumplings
- Wraps like these Asian tofu lettuce wraps
- Steamed veggies, sauteed broccolini, or even this bang bang broccoli recipe
Storage Instructions
Fridge: Store broth and noodles separately in the refrigerator for up to 4 days.
Freeze: Let cool, then store in a Ziplock//Stasher/freezer-safe container for up to 3 months. Thaw in the fridge overnight. Just note, the veggies will soften, and the coconut milk may slightly separate, so stir well.
Reheat: Over medium-low heat on the stove, stirring often, or microwave for 1-2 minutes.
More Vegan Soup Recipes
If you tried this easy vegan laksa recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Laksa
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Ingredients
- 1 tablespoon neutral oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon chili paste or sambal oelek (adjust to taste)
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 (8-ounce) block firm tofu cubed
- 2 cups mushrooms sliced
- 1 cup shredded carrots
- 2 cups baby bok choy or spinach
- 6 ounces rice noodles
- 1 to 2 tablespoons lime juice
- ½ cup chopped cilantro
- 2 green onions sliced
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot over medium heat, add the oil and cook the onion for 4 to 5 minutes, until softened.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the curry powder, turmeric, cumin, and chili paste. Cook for 1 minute to toast the spices.
- Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
- Add the soy sauce and brown sugar.
- Add the tofu, mushrooms, and carrots. Simmer for 8 to 10 minutes, until the vegetables are tender.
- Add the bok choy or spinach and cook for 2 minutes, until wilted.
- Stir in the lime juice. Taste and adjust seasoning as needed.
- Divide the cooked noodles into bowls and ladle the hot soup over the top.
- Garnish with cilantro and green onions and serve immediately.
Notes
- Adjust the chili paste depending on how spicy you like it.
- You can add bean sprouts or extra vegetables for more texture.
- This soup is best served fresh, but the broth can be made ahead and reheated.
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