Vegan Laksa Soup Recipe – Healthy and Filling Snack at Home

Turning vegan made amazing! We have a number of guests who visit us for the varieties of soups that we deliver. These soups are not only great in taste but also are super healthy and filling. So, we decided, that we provide our super tasty soup recipes. We initially started with our creamy pumpkin soup recipe and now we are here with the Laksa soup.

We got to our Laksa soup recipe from Indian simmer sauce. Laksa is a south Asian dishes that origin from Malaysia in the form of soup. The most difficult part of preparing a laksa is preparing its paste. So it can be quite difficult for the beginners. But, with the following recipe, it will become super simple for everyone to prepare it.

Vegan Laksa Recipe

Vegan Laksa Soup Recipe

Vegan Laksa Recipe

This flavor dish’s base comes from tofu, vegetables and noodles. It gives a spicy and savory taste to life. We have quite changed the recipe a bit as per our guests liking compared to the traditional recipe of it. So, with the below recipe, you are going to enjoy a multi-cultural dish that originates from Malaysia but, is flavored differently for Australians. So, here is the tasty Laksa Soup recipe for you all:

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 160 Grams of Firm Tofu
  • 1 Can of Thick Coconut Milk
  • 8 Tablespoons of Soy Sauce
  • 1 Cup of Rice noodles
  • 1 & ½ Teaspoons of Brown Sugar
  • 2 Teaspoons of Garlic Powder
  • 100 Grams of Bean sprouts
  • 1 Large Shredded Carrot
  • ½ Fresh Lime
  • 6 Stalks of Fresh Mints
  • 2 Teaspoons of Coconut Oil
  • For Paste:
  • 1 Teaspoon of Fennel Seeds
  • 1 Teaspoon of Cumin Seeds
  • 3 Teaspoons of Coriander Seeds
  • 2 Inches of Fresh Ginger
  • 6 Cloves of Garlic
  • 2 Stalks of Lemongrass
  • 2 Teaspoons of Paprika
  • 2 Hot Red Chillies
  • 2 Tablespoon of Raw Cashews
  • 4 Shallots
  • 1 Fresh Lime Juice
  • A large Handful of Coriander


Step 1: Soak the Cashews in water for 15 minutes

Step 2: On a medium to low flame, toast the fennel, cumin and coriander seeds from around 10 minutes

Step 3: Now, let the seeds cool for 5-10 minutes, then add turmeric, chilli, paprika, garlic, ginger, lemongrass, cashews, coriander and lime juice into the mixed seeds and blend them all in a food processor

Step 4: Take a pan, pour oil in the pan and let it heat for a few seconds

Step 5: Chop tofu into pieces and put them in the pan on a medium to low heat. Let the tofu get a brown texture whilst you continuously mix it in oil

Step 6: Now, take another pan and do the same with mushrooms (chop and fry in oil)

Step 7: Add 2 tablespoons of paste and fry it for around 7 minutes

Step 8: Now, boil noodles in a separate pan for 2 minutes

Step 9: As the mushrooms get softer, add the coconut milk, noodles and water into it

Step 10: Now, add noodles and stir till all of them are combined

Step 11: Once cooked, remove it in a bowl and garnish it with coriander, bean sprouts, fresh mint leaves, shredded carrot, fresh lime and tofu on it.

Step 12: Put the left over paste in an air-tight jar

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 131Total Fat: 12gSaturated Fat: 10gCholesterol: 22mgNet Carbohydrates: 12gSugar: 2g

Enjoy the delight of this soup. For healthy dinner, you can try out Rhubarb Beetroot Salad. And for dessert, you can try out Vegan Lamingtons and Vegan Shortcrust pastry.

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