A Killer Malaysian Laksa Noodle Soup

Laksa is a delicious traditional Malaysian soup which is basically a combination of a curry and a pho or stock based noodle soup. It uses the creamy coconut milk component with a more liquid base to give super cozy soup. It does have a kick but actually less than a normal curry. Enough to open the airways but also being able to taste the other flavours within.

The diversity in a laksa is so great! Add left over meat or seafood, random bits of veggies, herbs, nuts, make it gluten free, make it noodle focused or veg oriented.. the possibilities are really then to personal preference. The key part is to get the base right so building on this can be really simple. Here is my base Laksa recipe

Simple Vegan Malaysian Laksa Base

Ingredients 

serves 2-3

  • 300 gram packet of ramen or vermicelli noodles

  • 2 tsp sesame oil

  • 2 tbsp laksa paste

  • 2 cm ginger, peeled and grated

  • 1 onion, thinly sliced

  • 2 x 400 gram tin coconut milk

  • 1 cup unsalted veggie stock


Method

Cook noodles according to the packet. Drain and set aside.

In a large pot, heat oil with onion and ginger. Cook for 1-2 minutes. Add laksa paste, frying to let off aromas. Add coconut milk along with stock. Cook for 1-2 minutes.



I have now given the toppings I used in this Killer Nourishing Greens Laksa

serves 2-3

  • 2 bok choy heads or other hearty Asian green, steamed

  • 2 spring onion, thinly sliced

  • 1 small eggplant, grilled

  • 1 1/2 cups bean shoots, washed & dried

  • Fried onions

  • Coriander

Now here are other versions you can add on to this base for vegan and none vegan alternatives

Toppings

  • Mixed seafood - simply poach in the laksa broth for 5-6 minutes

  • Puffed tofu - bought at any Asian grocery store. Add to simmering stock

  • Raw tofu - cut into cubes and fry in oil first or boil in liquid

  • Peanuts - crush or left whole to finish.

  • Extra gingery - grill with the eggplant for a different texture or use the pickled sushi ginger to garnish

  • Protein - any grilled meat like beef, chicken or turkey would be great here but not so traditional. You can also poach the meat in the liquid as well (better for white meats or pork) but this can be very easily ruined by over poaching, leaving you with a very hard to shred product

  • Vegan - other meat subtitles or sausage replacers. Boil as the others.



Told you! Loads of alternatives for you to choose from

Hope you enjoy and don’t forget to tag @cecilevadas with any of your creations from my page

Cecile Vadas