recipes

Vegetarian Laksa Soup


Love at first sight and tasting. This hearty soup from Malaysia is full of flavor, prepared from both rice and egg noodles. There are many regional variants of Laksa and the individual recipes can vary considerably. The basic division can be according to whether or not coconut milk is used in the recipe.
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Love at first sight and tasting. This hearty soup from Malaysia is full of flavor, prepared from both rice and egg noodles. There are many regional variants of Laksa and the individual recipes can var...

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Cook time60 minYield4 serving


Ingredients

  • Ingredients for laksa paste:
  • 3-4 tablespoons If you are in a hurry you can use the purchased red curry paste instead of preparing your own.
  • 3 medium shallots, roughly sliced
  • 4 cloves garlic
  • 2 stalks of lemon grass, white part chopped (but leave the rest)
  • 40 g of ginger or galangal, roughly sliced
  • 4 fresh red chili peppers or dried Thai chili soaked in boiling water
  • 1 tablespoon (approximately 1 leaf) nori (toasted seaweed used for sushi), torn to pieces
  • 2 tablespoons rice oil
  • 1 tablespoon turmeric
  • 1 tablespoon coriander balls
  • 1 tablespoon cumin
  • 1 teaspoon sweet ground pepper
  • Broth:
  • 1.2 l / 5 cups vegetarian broth
  • 1 teaspoon fine salt (to taste)
  • 400 ml of whole coconut milk
  • lime juice (to taste)
  • 1 teaspoon sugar ideally coconut (to taste)
  • Serving:
  • stewed green vegetables: broccoli, pak choi, spinach
  • 200 g flat rice noodles, cooked
  • 250 g of purchased tofu or fried / baked tofu
  • 200 g fresh bean sprouts, fresh chopped coriander
  • 4 hard-boiled eggs

Cooking guidelines

Mix all ingredients into red curry paste with a blender or food processor. If you use red curry paste already purchased, just proceed in the next steps of preparation.

Add 2 tablespoons of oil to the soup pot and add the curry paste, fry it very slowly (on low heat) for at least 10 minutes, stirring constantly.

Add about 1.5 l of water with vegetarian broth, salt and add sugar. Next, add any remnants of lemon grass that did not fall into the paste, except for the very outer leaves. Cover the container and bring the soup to a gentle boil. Cook for about 30 minutes.

Take out the pieces of lemon grass with a slotted spoon and throw them away. Slowly stir in the coconut milk and lime juice.

Put cooked noodles, tofu and pour the broth into deep plates. Finally, garnish with sprouts and fresh coriander. You can also put hard-boiled eggs on top.


  • Chef: Adela
  • Published:

Category: Vegetarian

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