Vegan Laksa Soup

Dive into the comforting, aromatic world of **Vegan Laksa Soup**, a plant-based twist on the classic Southeast Asian favorite. Bursting with bold flavors, this hearty noodle soup combines creamy coconut milk, spicy red chili, and fragrant lemongrass for an irresistible base. Silky rice noodles and protein-rich tofu soak up the vibrant turmeric and cumin-spiced broth, while fresh herbs like cilantro and basil provide a refreshing finish. Quick to prepare in just 50 minutes, this gluten-free and dairy-free recipe is perfect for a warming weeknight meal or an exotic dinner centerpiece. Serve garnished with bean sprouts and a squeeze of lime to bring the flavors to life—your taste buds will thank you!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large onion
• 4 pieces garlic cloves
• 1 inch fresh ginger
• 1 piece red chili
• 1 piece lemongrass stalk
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cups coconut milk
• 7 ounces rice noodles
• 14 ounces tofu
• 1 cup bean sprouts
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 0.5 cup fresh cilantro
• 0.5 cup fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Finely chop the onion, garlic, ginger, and red chili. Crush the lemongrass stalk with the back of a knife and set aside.

Step 2

Heat a large pot over medium heat and add the coconut oil. Once hot, add the chopped onion, garlic, ginger, chili, and lemongrass. Sauté for 5 minutes until fragrant.

Step 3

Stir in the coriander seeds, turmeric, and cumin. Cook for another minute, stirring constantly to prevent burning.

Step 4

Add the vegetable broth and coconut milk to the pot. Bring to a simmer and let cook for 15 minutes to allow flavors to meld.

Step 5

Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.

Step 6

Cut the tofu into cubes and add them to the simmering soup. Cook for 5 minutes until heated through.

Step 7

Remove the lemongrass stalk from the pot and discard. Stir in the lime juice and soy sauce. Season with salt and black pepper.

Step 8

Divide the cooked rice noodles into serving bowls. Ladle the hot soup over the noodles.

Step 9

Top each bowl with bean sprouts, fresh cilantro, and basil leaves. Serve immediately, with extra lime wedges if desired.

Nutrition Facts

Serving size	(2559.1g)

Amount per serving	% Daily Value*
Calories	1843.4

Total Fat 71.5g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 6410.6mg	0%
Total Carbohydrate 226.6g	0%
Dietary Fiber 30.8g	0%
Total Sugars 65.5g
Protein 95.2g	0%

Vitamin D 0IU	0%
Calcium 1767.7mg	0%
Iron 38.2mg	0%
Potassium 4076.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 19.7%

Carbs: 46.9%