Laksa Soup Recipe
A bold and flavorful Malaysian-inspired Laksa Soup Recipe featuring a creamy coconut broth, homemade laksa paste, tofu, rice noodles, and fresh vegetables.
4 Servings
Ingredients
Laksa Paste:
- 6 dried Thai chilies soaked in boiling water for 10 minutes
- 5 garlic cloves
- 3- inch piece of ginger peeled
- Zest and juice of 1 lime
- 6 –8 raw cashews
- 1 –2 fresh Thai red chilies or 1 Fresno chili
- 1 tbsp sambal chili paste
- 2 tbsp olive oil or canola oil
- 2 shallots coarsely chopped
Laksa Soup:
- 1 cup coconut milk
- 1 zucchini thinly sliced
- 2 tsp sugar adjust to taste
- ½ tsp salt adjust to taste
- ¼ lb tofu thinly sliced (mild, firm tofu, drained and patted dry)
- 2 cups vegetable stock
- 2 –3 tbsp lime juice adjust to taste
For Serving/Garnish:
- ½ lb rice noodles cooked
- ½ cucumber thinly sliced
- Fresh cilantro leaves chopped
- Lime wedges
Instructions
Prepare the Laksa Paste
- In a food processor, combine the soaked dried chilies (discard the soaking water), garlic, ginger, lime zest, cashews, fresh chili, sambal paste, olive oil, and shallots. Blend until a smooth paste forms. Transfer to a bowl. The paste can be stored in the refrigerator for up to one week.
Cook the Rice Noodles
- Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
Sauté the Soup Base
- Heat a skillet over medium heat. Add 2 tablespoons of the prepared laksa paste and sauté for approximately 1 minute to enhance its flavor and cook off any rawness. Add the sliced zucchini (or other vegetables of your choice) and sauté until crisp-tender, ensuring the vegetables retain a slight bite.
Simmer the Broth
- Add the vegetable stock, coconut milk, sugar, salt, and lime juice to the skillet. Stir to combine and bring the mixture to a gentle boil. Allow the soup to simmer for 1–2 minutes, until it begins to thicken slightly. Taste the broth and adjust the salt, sugar, and lime juice as needed. Remove from heat.
Assemble and Serve
- Divide the cooked rice noodles evenly among four serving bowls. Ladle the hot broth and vegetables over the noodles, ensuring an equal distribution. Top each bowl with sliced tofu, cucumber, and fresh cilantro. Serve with lime wedges for an extra burst of flavor.
Notes
To ensure this recipe is gluten-free, verify that all ingredients, including the sambal chili paste and vegetable stock, are certified gluten-free. Substitute gluten-free rice noodles if needed, and double-check the labels on all packaged products for hidden gluten.