Vegan Laksa – Malaysian Curry Laksa Soup Recipe. Homemade Laksa paste with Fresh Turmeric Root. Warming, spicy, flavorful soup for fall and winter. Curry Laksa Recipe. Vegan Gluten-free Soy-free. Pin it for later.
The past weekend was predicted to be filled with big storms, rain, wind, all grey and no sun. The forecast models were not entirely correct though, so we had some rain, some wind and some sun too. No one is complaining :). The temps are dropping however and the only thing I want to do is a curl up with a bowl of soup and listen to some holiday theme novels (audio books).
This Laksa curry is super flavorful, anti inflammatory and delightful. The paste can be made at home and used whenever you want a bowl of the soup or a quick stir fry. Use whatever ingredients you have in the paste and make this curry laksa with noodles or more veggies or crisped up panfried tofu. The spices are toasted then blended or processed with herbs, aromatics, fresh turmeric root and some cashews. The paste is roasted in a little oil to release the flavors, then mushrooms and veggies and cooked for a few. The broth, coconut milk and noodles are brought to a boil and simmered until the noodles are tender and the soup thickens a bit to preference. Fold in some greens, mint and cilantro and serve. Fresh turmeric root adds the bright color to this laksa paste. Use ground turmeric if you cannot find the fresh root. Also try this turmeric root ginger root tea for the fall blues. Turmeric stains, so work carefully whether using fresh or dry.
More soups to try from the blog
What are you cooking up this fall?
Golden gorgeous Homemade Laksa Curry paste.
Add veggies of choice to this filling and warming Laksa soup.
- 2 tsp coriander seeds
- ½ tsp fennel or cumin seeds
- 1 inch fresh turmeric root, peeled if needed(or use 1 tsp or more ground turmeric)
- 1 inch fresh ginger root (peeled if needed)
- 1 green chile
- ½ tsp cayenne or use paprika + cayenne
- 1 stalk lemongrass
- 3 cloves of garlic
- 2 tbsp raw cashews, soaked for 15 mins, use almonds or pepitas for cashew-free
- a good handful of cilantro with tender stems
- 1 tsp lime juice
- 1 tsp oil
- Laksa curry paste from above
- 2 cups sliced white mushrooms
- ¾ cup sliced carrots
- ½ to 1 cup other veggies of choice (sliced or chopped small), such as bell peppers, zucchini, broccoli etc
- 3 cups veggie broth or water
- 1 13.5 oz can coconut milk, about 1.5 cups
- 6 to 8 oz brown rice noodles (uncooked)
- 1 cup of chopped spinach or chard
- salt and cayenne to taste
- sugar or sweetener if needed
- cilantro, mint for garnish
- Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.
- Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tbsp or so water if needed. The paste can be refrigerated for upto a week and frozen for longer..
- Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to ½ cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a ⅓ cup.
- Add the mushrooms and cook for 2 minutes.
- Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes.
- Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.
Reading for the week:
Most elephants that are rescued from circus, entertainment, logging, begging industries, never had the chance to form friendships — living in chains, often alone, deprives them of the simple joy of bonding with other elephants. These elephants develop deep bonds at the rescue centers at Wildlife SOS. Find out how you can support the expansion of the conservation center and the road to rescuing India’s elephants here.
This article on how what we choose to eat is affecting the planet. A comprehensive study that analyzed the “cradle-to-grave” carbon footprint (emissions generated before and after the food leaves the farm), lists the numbers – lamb generates 86.4 pounds of CO2 per kilogram eaten, beef creates 59.6 pounds, cheese produces 29.7 pounds, while lentils (1.98 pounds), broccoli (4.4 pounds) and tomatoes (2.42 pounds). Also this video.
More than 43 million gallons of excess of milk got dumped this year in 2016, in fields, manure lagoons or animal feed. That is enough milk to fill 66 Olympic swimming pools, and the most wasted in at least 16 years of data requested by The Wall Street Journal. Why? Because the demand is falling, supply isnt.