Easy Vegetarian Laksa Soup

I was eyeing on this so long and I knew it that this will be going to become my favorite soup and it is now. It has simple ingredients but bold flavors. You don't have to go to the trouble to make laksa paste from scratch. Just take your favorite Thai red curry, add broth, coconut milk, empty fridge with whatever vegetables you have and voila, Laska soup is ready to serve. It's perfect for fall evening to have this bowl of soup for dinner but you can have it for lunch also. This soup belongs to Singapore, so if you are on that side of the world, you are lucky but for people like us we have to make it at home. You can use any toppings, bean sprouts, lettuce, cabbage. If you can find vegan fish sauce, add it, it will give nice zest.



Ingredients : 

6 tbsp Red curry paste
2 cups vegetable broth
1 tbsp oil
1 cup light coconut milk
1 tsp curry powder
salt as per taste
1 tsp sugar
1 tbsp Sambal Olek
1/2 cup tofu chopped in small cubes
1/4 cup red cabbage
1/4 cup broccoli
6-7 white mushroom chopped
3 cloves of garlic chopped finely
1 and a half cup of rice noodles boiled
1 A large egg boiled and cut in half
1/4 lemon wedge
Cilantro leaves
Vegan Fish sauce -optional for serving on top

Method : 

In a saucepan, on low heat, add oil and red curry paste and garlic.

Stir well and cook the paste for 10 minutes until paste changed the color.

Add 1/4 cup broth and dissolve curry paste.

Add remaining stock, coconut milk, curry powder, salt, sugar, sambal oelek, all the vegetables.

Stire and bring to a boil, lower the heat and cover and cook for 10 minutes.

On the side, boil the noodles and egg and keep it aside.


In a serving bowl, first, have half of the noodles, pour the broth mixture on it and top it with lettuce, egg, cilantro, and lime wedge and serve immediately.



If you have vegan fish sauce, sprinkle it.

Believe me, it will be your house's favorite noodle soup.