Vegan Laksa Soup (Malaysian Curry Noodle Soup)

Mary Jackson

This laksa starts with a paste of lemongrass, chili, galangal, and aromatics cooked in oil, then simmered with coconut milk and vegetable stock to build a rich, fragrant broth. Toasted nori and white miso stand in for the shrimp paste traditionally used for briny depth, keeping the soup fully plant-based. Rice noodles and toppings go in at the end, and the whole dish is ready in about an hour.

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Prep Time 30

Cook Time 30

Total Time 1

Course Soup

Cuisine East / Southeast Asian

Servings bowls

Calories 1044 kcal

Equipment

Dutch oven or deep saucepan
Blender or food processor
Mortar and pestle (optional)
Fine mesh strainer (optional)
Chef's knife
Cutting board
Measuring cups and spoons
Ladle
Tongs or chopsticks

Ingredients

For the Laksa Paste:

1 cup hot water, for soaking chilies use just-boiled water to soften dried chilies quickly
8 pieces dried red chilies, seeded adjust to your heat preference; soak until pliable
1 cup shallots, roughly chopped choose fresh, firm shallots for sweetness
6 cloves garlic fresh cloves for a clean aroma
2 stalks lemongrass, tender inner part only bruise lightly; remove tough outer layers
2 tbsp fresh ginger or galangal, sliced galangal is traditional; ginger is a fine substitute
¼ cup macadamia nuts or raw cashews acts as a candlenut substitute for body and gloss
1 tsp ground turmeric for color and earthiness
1 tsp ground coriander blooming it in oil releases citrusy notes
½ tsp ground cumin adds warmth and depth
¼ tsp ground white pepper traditional peppery lift
1 tsp lime zest or 2 kaffir lime leaves (torn) zest for brightness; kaffir leaves for floral citrus
½ sheet nori, toasted and crumbled vegan stand-in for belacan’s oceanic depth
1 tbsp white miso paste adds savory umami without overpowering
3 tbsp neutral oil (grapeseed or canola), divided use 1 tbsp to blend paste and 2 tbsp for frying

For the Broth & Noodles:

8 oz king oyster mushrooms, thinly sliced meaty texture that absorbs broth beautifully
14 oz firm tofu, pressed and 3/4-inch cubes press 20 minutes for best texture
4 cups low-sodium vegetable broth a clean, unsalted base lets the paste shine
2 cups full-fat coconut milk look for additive-free brands like Aroy-D for silky body
½ cup coconut cream optional but luxurious
2 tbsp soy sauce or tamari adds salinity and umami
2 tsp coconut sugar or brown sugar balances heat and acidity
½ tsp fine sea salt, to taste adjust depending on broth and soy sauce
2 cups fried tofu puffs optional; they soak up curry like sponges
2 tbsp fresh lime juice added off heat to preserve brightness
8 oz rice vermicelli noodles (or thick laksa rice noodles) cook separately according to package

For the Toppings & Garnishes:

2 cups bean sprouts rinse well for crisp freshness
½ cup fresh cilantro leaves pick tender leaves for delicate texture
½ cup Thai basil leaves adds aniseed perfume
½ cup scallions, thinly sliced for sharp freshness and color
1 cup cucumber, julienned cooling crunch contrasts the hot broth
1 piece red chili, thinly sliced bird’s eye for heat, Fresnos for milder
4 wedges lime serve at the table for extra zing
¼ cup fried shallots adds savory crunch
2 tbsp sambal oelek or chili crisp for heat at the table; check vegan labeling

Instructions

Soak Chilies & Prep Aromatics (15 minutes): Place the dried chilies in a bowl and cover with the hot water. Soak until soft and pliable, about 15 minutes. Meanwhile, roughly chop the shallots, garlic, lemongrass (tender inner part), and ginger/galangal. Drain chilies, reserving a few tablespoons of the soaking liquid.
Make the Laksa Paste (5–7 minutes): In a blender or food processor, combine drained chilies, shallots, garlic, lemongrass, ginger/galangal, nuts, turmeric, coriander, cumin, white pepper, lime zest/kaffir leaves, nori, and miso. Add 1 tbsp neutral oil and 2–3 tbsp chili soaking liquid. Blend to a thick, smooth paste, scraping down the sides as needed. Alternative: Use a mortar and pestle for a more rustic, aromatic paste—the friction coaxes out essential oils, though it takes longer.
Fry the Paste (5–7 minutes): Heat the remaining 2 tbsp oil in a Dutch oven over medium heat. Add the paste and cook, stirring frequently, until it deepens in color, smells intensely aromatic, and the oil begins to separate from the paste—about 5–7 minutes. This blooming step unlocks the spices’ full flavor.
Aromatics Meet Protein (3 minutes): Add the sliced king oyster mushrooms and cubed pressed tofu. Stir-fry with the paste until the mushrooms begin to soften and everything is coated, about 3 minutes.
Build the Broth (10 minutes): Pour in the vegetable broth and bring to a gentle simmer at about 190°F / 88°C. Simmer for 10 minutes to meld flavors, stirring occasionally and skimming any froth for a clean finish.
Enrich with Coconut (5 minutes): Reduce heat to low and stir in the coconut milk and coconut cream. Keep the soup just under a simmer at roughly 180°F / 82°C for 5 minutes—avoid a rolling boil to prevent curdling or splitting.
Season & Finish (2–3 minutes): Stir in soy sauce, coconut sugar, and salt to taste. Add tofu puffs (if using) and warm for 2 minutes so they absorb the curry. Turn off the heat and stir in lime juice for fresh brightness.
Cook the Noodles (3–5 minutes): While the broth simmers, cook rice vermicelli according to package directions—typically 3–5 minutes in boiling water, or pour-over soak until tender. Drain and rinse briefly under cool water to stop cooking and prevent sticking. Tip: For thick laksa rice noodles, extend cooking per package until bouncy-tender.
Assemble & Serve: Divide noodles among 4 warm bowls. Ladle the steaming laksa broth with mushrooms and tofu over the noodles. Pile on bean sprouts, cilantro, Thai basil, scallions, cucumber, and red chili. Crown with fried shallots and serve with lime wedges and sambal on the side.

Notes

Mary’s Tips:

Paste Depth: Don’t rush frying the paste. Cook until the oil visibly separates—this is when the aromatics have released their full flavor.
Belacan-Leaning Umami, Vegan-Style: Toasted nori + white miso together mimic the oceanic depth of shrimp paste without compromising ethics.
Creaminess Control: Coconut cream is optional; for a lighter bowl, use only coconut milk and add an extra 1/2 cup broth.
Heat Management: For a milder laksa, reduce dried chilies to 4–6; for fiery heat, keep the chili seeds or add sambal at the end.
Noodle Choices: Rice vermicelli offers a delicate slurp; thick laksa noodles give a chewier, heartier bite.
Substitutions: Galangal can be replaced with ginger; macadamias/cashews stand in for candlenuts; tamari replaces soy for gluten-free.
Faster Aromatics: Thinly slicing shallots and lemongrass helps the blender break them down quicker; add a splash more soaking liquid if needed.
Salt Balance: Adjust salt only after adding soy sauce; broths vary widely in salinity.

Nutrition

Calories: 1044kcalCarbohydrates: 96gProtein: 36gFat: 63gSaturated Fat: 34gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gSodium: 1120mgPotassium: 1308mgFiber: 12gSugar: 16gVitamin A: 1164IUVitamin C: 42mgCalcium: 409mgIron: 12mg

Keyword Coconut Curry Noodles, Laksa, Malaysian Curry Noodle Soup, Plant-based, Vegan Laksa Soup

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