This spicy Malaysian soup is the perfect dish for a family meal. Hearty, healthy and easy to make in a large batches. This soup is full delicious vegetables, fiery flavors, and chewy noodles that will have everyone eating it begging for seconds.

Vegetable Laksa With Noodles [Vegan, Gluten-Free]

$2.99
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Serves

4

Ingredients

For the Paste:

  • 5 whole red dried chilis, soaked in boiling water for 10 minutes
  • 1 tablespoon chili paste
  • 2 tablespoons olive oil
  • 5 cloves raw garlic, cloves
  • 1 4-inch piece fresh ginger, peeled
  • 1 stalk of fresh lemongrass, chopped, hard outside layer removed
  • 6-8 cashews, raw
  • 1 Thai red chili, fresh
  • 1 large or 2 small shallot onions, coarsely chopped

For the Soup:

  • Laksa paste (recipe above)
  • 1/2 cup coconut cream (refrigerate a can of Thai coconut milk overnight and use only the thick white cream)
  • 2 cups broccoli pieces, small pieces
  • 2 cups baby Shiitake mushrooms, whole
  • 1 tablespoon tomato paste
  • 1 teaspoon sesame chili oil
  • 2 tablespoons unrefined cane sugar or more to taste
  • 1/2 teaspoon sea salt or more to taste
  • 16 ounces water
  • 2 1/2 teaspoon vegetable bouillon or paste
  • 2 limes, juiced
  • 1 teaspoon toasted sesame oil

For the Garnish:

  • Cilantro, chopped
  • 1/2 pound rice noodles, cooked
  • Lime, cut into wedges
  • Green onions, sliced

Preparation

To Make the Paste:

  1. In a food processor, add the soaked chilis (discard the water first) and the rest of the paste ingredients.
  2. Process them until a smooth paste forms. Set this aside.

To Make the Soup:

  1. Cook noodles by following the directions on the back of the box.
  2. Heat a skillet on medium. Add laksa paste.
  3. Sauté for 1 minute until it's warm.
  4. Add your broccoli and mushrooms and cook until tender.
  5. Add water, vegetable bouillon paste, coconut cream, tomato paste, sugar and salt.
  6. Bring mixture to a boil then reduce it to a simmer and cook it for 2 minutes.
  7. Remove mixture from the heat.
  8. Add sesame oils and the juice of the two limes; stir this in gently.
  9. Taste broth. Add more sugar or salt or lime juice until perfect.
  10. Add noodles to serving bowls and pour the soup over the noodles.

Notes

If you want to make the past a few days before you make the soup, store it this in an airtight container. It should last about 1 week.



About The Author

Juli Novotny

See My Recipes

Recipe and photos courtesy of Juli Novotny — entrepreneur, blogger, journalist, plant foodie, recipe developer and best of all, mother. You'll find all of her plant-based food creations, collaborations, and musings over at her blog, Pure Kitchen.

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