Lykkers, if you love rich flavors, comforting textures, and bold spices, then Vegetarian Laksa Soup might just become your new go-to dish. Originating from Southeast Asia, laksa is a spicy noodle soup typically made with seafood or chicken.

But don’t worry—our version skips all animal products and delivers the same depth of flavor using only plants.

A Cozy Bowl of Flavor and Spice

Vegetarian Laksa is all about balance. Creamy coconut milk brings richness, red curry gives it heat, fresh herbs brighten it up, and tofu and noodles make it hearty and satisfying. It’s the kind of meal we can enjoy year-round—especially when we want something that feels like a warm hug in a bowl.

Ingredients You’ll Need (Serves 2–3)

Let’s get everything ready before we start cooking:

For the soup base:

- Raw cashews – 100g (about 2 handfuls), soaked in hot water for 20 minutes

- Coconut milk – 400ml (1 standard can)

- Water – 1.5 cups

- Red curry powder – 1 tablespoon

- Soy sauce – 2 tablespoons

- Fresh ginger – 1 teaspoon, finely chopped

- Garlic – 2 cloves, minced

- Lemon juice – from 1 whole lemon

- Sugar – 1 tablespoon

- Neutral oil – 1 tablespoon

For toppings:

- Rice noodles – 200g

- Firm tofu – 200g, cut into cubes

- Bean sprouts – 100g

- Fresh herbs – cilantro or Thai basil

- Optional: red chili slices, lemon wedges for garnish

Step-by-Step Cooking Instructions

Let’s cook this together in simple steps:

Step 1: Make the Cashew Curry Paste

- Drain the soaked cashews.

- Blend them with the red curry powder and 3 tablespoons of water until very smooth. This will act as our creamy flavor base.

Step 2: Cook the Tofu

- Heat 1 tablespoon of oil in a skillet.

- Add tofu cubes and cook until they are golden on all sides. Remove and set aside.

Step 3: Prepare the Noodles and Sprouts

- Boil the noodles according to the package. Drain and rinse under cold water.

- Blanch bean sprouts in boiling water for 30 seconds and set aside.

Step 4: Build the Soup

- In a large pot, heat a little oil over medium heat.

- Sauté the chopped ginger and garlic for about 30 seconds.

- Add the cashew curry paste and stir for 1 minute.

- Pour in 1.5 cups of water and bring to a gentle simmer.

- Add coconut milk, soy sauce, lemon juice, and sugar. Stir to combine.

- Let the soup cook on low heat for 8–10 minutes. Don’t let it boil hard—just keep it warm and flavorful.

Assemble Your Perfect Bowl

Here comes the best part:

1. Place noodles into each serving bowl.

2. Add bean sprouts and tofu cubes.

3. Pour hot laksa soup over the top.

4. Garnish with herbs, chili slices, and lemon wedges if you like.

Tips to Make It Even Better

- Use fresh herbs generously. Cilantro or Thai basil really lift the whole bowl.

- Want more heat? Add chili flakes or fresh chili to the broth.

- Short on time? Skip the tofu frying and use pre-baked tofu from the store.

- Make it gluten-free by using gluten-free soy sauce and rice noodles.

Let’s Share Our Bowls, Lykkers!

When we’re in the mood for something warm, comforting, and full of flavor, this Vegetarian Laksa Soup is a perfect choice. It’s quick to make, packed with plant-based goodness, and guaranteed to satisfy. Give it a try this week—and if you do, share your version with us! We’d love to see how you make it your own.