Malaysian Curry Laksa Soup – Vegan / Vegetarian Recipe

Curry Laksa Soup Recipe – Vegan / Vegetarian version. Malaysian veggie Curry laksa made using homemade curry laksa paste from scratch. Curry laksa soup made with lots of vegetables, herbs and spices in a rich coconut milk based broth.

This is an easy Vegan and Gluten free version of the Malaysian curry laksa soup. The spice paste or the Rempah as its called is the single important ingredient that can make or break this dish. Traditionally the Rempah / spice paste is made with fresh turmeric. I did not have fresh turmeric at home. So I have used dried turmeric powder. If you can get hold of fresh turmeric, go for it. This soup is very comforting and deliciously spicy. A lot of anti-inflammatory ingredients like shallots, garlic, ginger, basil is used in good doses making it a win-win. Once you have made the spice paste, you can refrigerate or freeze it and make the laksa whenever required. This is a very desi version of curry laksa using ingredients that are easily available here. This recipe makes a big batch of soup. I like to make a big batch and refrigerate as we like Asian style coconut milk based soups a lot at home and we can never have enough. This recipe makes about six servings of soup. At home, we are three of us. Me, my husband and son. So we have this soup over two meals.

Here are other Asian inspired recipes from the site.

Here is the video of how to make Malaysian curry laksa soup – the vegan version

Here is how to make Malaysian curry laksa soup – the vegan version
There are a lot of ingredients in this recipe. So get your mise en place ready before you begin so you do not forget anything and cooking is smooth.

First we will make the spice paste / Rempah
Take all the ingredients found under spice paste and grind it to a fine puree. I have used what I could find in my pantry. You can always add or minus an ingredient if you cannot find it. Additionally you can add a little galangal and a few Kaffir lime leaves if you can find. They add an amazing aroma to the soup. Also, instead of cashew nuts, macadamia nuts can be used. Traditionally candle nuts are used for making curry laksa.

The soup
Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden. Make sure not to crowd the mushrooms and cook until its really taken the color. The flavour of nicely roasted mushrooms is divine.

In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.

Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste. Its very important to cook the curry paste well. The final flavour of the soup will depend on how well the spice paste is cooked.

Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves.
If you do not have palm sugar, you can use jaggery, brown sugar or even plain sugar. Here is the brand of veggie stock cube I buy online. The stock cube adds a lot of flavour in Asian style soups. One can also use the “maggi magic masala” that is available these days in Indian grocery stores. Both the products are very similar. Use whatever you can get hold of.

Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.

Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge. I have used carrots, beans, baby corn and green peas today. You can also use Broccoli, Asparagus, Spinach, Corn, etc..

Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long. The texture of veggies is very important in the soup.

Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.

Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately. Continuing to cook will make the capsicum lose their crunch and will become soggy. The hot soup / residual heat will cook the capsicum just enough.

Our Laksa Soup is done. Cover the soup and keep. Meanwhile, we will fix the other ingredients.

The rice noodles for Malaysian curry laksa soup – the vegan version
Cook the rice noodles / vermicelli according to the package instructions. I usually put my noodles in hot water for 3-4 minutes and they are good to go. Here are the brands of rice noodles that I really like that you can buy online.
Vietnamese style rice noodles
Thai style rice noodles

Drain the noodles in a colander and set aside.

The toppings for Malaysian curry laksa soup – the vegan version
Here is what you will need. Make sure to deseed the cucumber and then cut into strips. I have also used roasted peanuts. Get the other herbs and veggies ready.

Assembling the Malaysian curry laksa soup – the vegan version
Take a soup bowl and add in the rice noodles. Add in a good amount of soup along with the veggies. Make sure that the rice noodles is totally drowned in the soup. Finish it off by adding all the toppings. Do not forget the sauteed mushrooms. Serve hot immediately. Slurp and enjoy!

Curry Laksa Recipe – Vegan / Vegetarian

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Curry Laksa Recipe – Vegan / Vegetarian version. Malaysian veggie Curry laksa made using homemade curry laksa paste from scratch. Curry laksa soup Made with lots of vegetables, herbs and spices.

• Total Time: 60m
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

For the Spice Paste

4 dried red chillies soaked in hot water for 20 minutes
5–6 Shallots
6 cloves garlic
2 inch piece ginger
one stalk lemon grass
2 fresh red chillies
15 cashews
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
2 tablespoon vegetable oil
1/3 cup water
3 sprigs fresh coriander

For Sauteed Mushrooms

1 teaspoon vegetable oil
200 grams button mushrooms, halved
1/4 teaspoon salt
1/4 teaspoon red chilli flakes

Other Ingredients

2 tablespoon vegetable oil
2 sprigs curry leaves
1/2 teaspoon salt
2 teaspoon palm sugar or jaggery
1 veg stock cube
2 spring onions, chopped
10 basil leaves, finely chopped
10 mint leaves, finely chopped
1/2 cup beans
1/2 cup carrots
1/2 cup baby corn
1/4 cup fresh / frozen green peas
400 ml canned coconut milk
2 tablespoon lime juice

Toppings and Noodles

1 pack rice noodles (200 grams)
2 cucumber, deseeded and cut into strips
few coriander leaves
few mint leaves
few chopped spring onions (green part)
chopped red chillies
3 tablespoon roasted peanuts

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Instructions

First we will make the spice paste / Rempah

Take all the ingredients found under spice paste and grind it to a fine puree. I have used what I could find in my pantry. You can always add or minus an ingredient if you cannot find it. Additionally you can add a little galangal and a few Kaffir lime leaves if you can find. They add an amazing aroma to the soup. Also, instead of cashew nuts, macadamia nuts can be used. Traditionally candle nuts are used for making curry laksa.

The soup

• Heat a teaspoon of oil in a pan and add in the halved mushrooms. Add in quarter teaspoon each of salt and red chilli flakes. Saute on a low medium flame till the mushrooms are nice and golden. Make sure not to crowd the mushrooms and cook until its really taken the color. The flavour of nicely roasted mushrooms is divine.
• In the same pan add in a couple of tablespoon of oil and add in the curry leaves. Let the curry leaves crackle. Add in the spice paste.
• Do not cook the spice paste on a high heat. Cook on a medium heat until the spice paste is dry and the oil starts releasing from the paste. Its very important to cook the curry paste well. The final flavour of the soup will depend on how well the spice paste is cooked.
• Once the curry paste is cooked and dry, add in the salt, soy sauce, stock cube, palm sugar, spring onions, basil and mint leaves. Saute the spices and herbs for a minute. Add in 1.5 cups (350 ml) of plain water. Let it come to a boil.
• Add in the veggies. Cut the veggies at an angle so aesthetically it looks good. The choice of veggies is purely yours. Use whatever you have in your fridge. I have used carrots, beans, baby corn and green peas today. You can also use Broccoli, Asparagus, Spinach, Corn, etc..
• Add in 1.5 cups (350 ml) of plain water. Let it come to a boil. Let the veggies cook for 3-4 minutes. We need the veggies to retain their crunch. So do not boil for long. The texture of veggies is very important in the soup.
• Add in 400 ml of canned coconut milk and the lime juice. Let it simmer just for a couple of minutes.
• Add in the red and green capsicum. After adding the capsicum, switch off the flame immediately. Continuing to cook will make the capsicum lose their crunch and will become soggy. The hot soup / residual heat will cook the capsicum just enough. Our Laksa Soup is done. Cover the soup and keep. Meanwhile, we will fix the other ingredients.

The rice noodles for Malaysian curry laksa soup – the vegan version

Cook the rice noodles / vermicelli according to the package instructions. I usually put my noodles in hot water for 3-4 minutes and they are good to go. Read the package instructions as each brand is different. Drain the noodles in a colander and set aside.

The toppings for Malaysian curry laksa soup – the vegan version

Get all the toppings ready. Make sure to deseed the cucumber and then cut into strips. I have also used roasted peanuts. Get the other herbs and veggies ready.

Assembling the Malaysian curry laksa soup – the vegan version

Take a soup bowl and add in the rice noodles. Add in a good amount of soup along with the veggies. Make sure that the rice noodles is totally drowned in the soup. Finish it off by adding all the toppings. Do not forget the sauteed mushrooms. Slurp and enjoy!

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 50m