Laksa Noodle Soup

Laksa is a spicy noodle coconut-based soup. It is very popular in southeast Asian cuisines with many delicious local variances. Here is our take on it!

Ingredients

Learn more about ingredients & techniques with our EFL cooking guide

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  • 15

    ml

    vegan red curry paste

  • 100

    g

    vegan shrimps

  • 50

    g

    noodles

  • 50

    g

    vegan soy ‘chicken’

  • 1

    tsp

    rice syrup

  • 2

    tsp

    soy sauce

  • 1

    tsp

    tahini

  • 50

    ml

    vegetable stock

  • 50

    ml

    coconut milk

  • 30

    g

    tofu puffs, cut in halves

  • 50

    g

    onion

  • 2

    garlic cloves

  • 10

    g

    Bean sprouts/tauge

  • 10

    g

    Coriander for garnish

  • 2

    Spring onion for garnish

  • Lime for garnish

  • Chili optional

Recipe

Cook your noodles according to packet instructions. Prepare and chop all vegetables finely: onion, garlic, spring onion, and coriander.

On high heat, add oil into a wok or pot and start cooking the onions and garlic until fragrant (add chilies here if you want a kick!). Add the vegan red curry paste and cook for a minute. Then, add the vegan shrimps and vegan chicken, and cook for 1-2 minutes until all are coated.

Pour the coconut milk and vegetable stock inside and put them at a lower heat for simmering. Add rice syrup, soy sauce, sesame sauce (tahini), put a lid, and finally your noodles and tofu puffs, and let it simmer for 15-20 minutes.

Garnish with some bean sprouts, spring onion, coriander, and lime!

Tip: Enjoy with the Toasted Sesame Dumplings