Now let’s turn that vegan laksa curry paste you’ve worked so hard on, into some delicious vegan laksa noodle soup! 😋😋😋
If you haven’t made the vegan laksa curry paste, head on over to my last post to get the recipe.
Trust me you won’t regret it!
I tried this recipe out as part of my Asian inspired dinner get together with my friends and I’m pleased to report, dinner was a success!
All my guests were left feeling full, flavoursomely satisfied and somewhat confused that it was all vegan, and they loved it…lol
My favourite quote
“I’m really confused, it’s so delicious and taste just like the original but it’s vegan?”
Awww thanks KP 😘
Mmmm 🤤🤤🤤, this is by far the closest I’ve got to the authentic
traditional Laksa 👌
Normally, traditional laksa is made with shrimp paste, fish sauce and chicken stock but I’ve replaced these with salt, miso & chicken style vegetable stock and it taste just as good 👌.
And I used 100% pure coconut cream to make this vegan laksa noodle soup as authentic to the original.
Whats the difference?
Normal coconut cream tends to be a little diluted where as the 100% pure coconut cream gives you a fuller body and stronger aroma of the coconut as well as that velvety smooth texture.
This receipe is super easy, if you’ve got the homemade laska curry paste (the heart of the soup) then you are set!
Simply, heat the paste in a little coconut oil, pour in the coconut cream and stock base, bring to boil and serve with noodles and your choice of veggie toppings.
Now how easy was that!
Delicious, authentic and all ready in less than an hr.
A more detailed instruction can be found below 👇
Vegan Laksa Noodle Soup
Mmmm 🤤🤤🤤, this vegan laksa noodle soup is by far the closest I’ve got to the authentic
traditional Laksa 👌 and its so easy to make
- 2 tbsp coconut oil
- 8 cups chicken style stock * refer to notes
- 400 ml pure coconut cream
- 350 grams homemade laksa curry paste
- 200 grams rice vermicelli noodles
- 450 grams hokkien noodles Be sure to check it’s egg free
- 200 grams tofu puffs/fried tofu
- 2 large carrots roughly chopped
- 200 grams button mushroom
- 1 head broccoli roughly chopped
- 200 grams green beans
- 50 grams spinach leaves
In a large bowl, cover green beans and broccoli with hot water and let it blanch for about 10 mins or when vegetables just soft.
Drain, rinse in cold water to retain the colour, then set aside till ready to use
Cook both vermicelli noodles and hokkien noodles as per instructions on the packet. Normally cook in boiling water for about 5-10 min.
Drain and set a side till ready to use
In a large pot, heat oil and quickly cook the homemade laksa curry paste till fragrant and paste begins to thicken.
Then carefully add stock (may splatter) and bring soup to the boil.
Add coconut cream, carrots, then turn the heat down and let it simmer for 30 min or until ready to serve.
15 min before serving add the tofu and button mushroom.
In a large noodle bowl, put a handful of both noodles.
Top with the blanched broccoli, beans and spinach leaves.
Then gently pour hot soup & toppings over noodles
Garnish with some sliced small red chilli and fried shallot
*Chicken Style Stock – To give it that extra flavour, I use chicken style stock to the dish, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you’re more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.
*Nutrition information is approximate and is meant as a guide only*