Easy Vegan Laksa
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!
Servings: 4
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.