Laksa is a hearty noodle soup that is popular in south east Asian regions like Malaysia and Singapore. This post is a step by step guide to make this delicious soup the vegan way.
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What is Laksa?
Enjoyed all year round in Singapore and Malaysia, this is a curry noodle soup that usually has some form of meat. What makes this south east Asian classic unique is the use of fresh herbs like Laksa leaves and lemon grass.
Laksa Paste
This is a mixture of Asian herbs and spices. Very similar to Thai curry pastes, this has garlic, bird’s eye chili, lemongrass, onions, spices like coriander and cumin along with shrimp paste.
For this vegan version, I have used store bought plant based Laksa paste.This is easily available in most Asian stores.
Making Laksa paste at home
While making your own laksa paste from the scratch is possible, I will go ahead and say that it’s simply not worth the effort. There is too much baby sitting involved and the paste has to be cooked on low heat.
So, if and whenever you can, please feel free to opt for good quality plant based laksa paste.
Ingredients
The most important ingredient in this recipe is the spice paste. Even though the ingredients in this is similar to green curry paste or red curry paste, the taste is really different. So the Thai curry pastes will not work well as a substitute.
- Coconut oil – I love the flavor that coconut oil brings to this recipe. Use either good quality coconut oil or Asian sesame oil for best results.
- Onions – any kind will work here.
- Aromatics – this soup is heavy on aromatics like laksa leaves, lemon grass, and ground spices like curry powder. I have used the Mc Cormicks brand curry powder here in this recipe. You can substitute it with any curry powder in a pinch.
- Vegetables – Carrots, beans, snow peas, Shanghai greens (or Bok Choy) are fantastic in this recipe. Personally, I do not recommend starchy veggies like potatoes or sweet potatoes. Lotus root is a good addition that brings in texture too.
- Tofu – Since tofu acts like a sponge, I recommend pressing it well ahead of time and adding it to the soup. Firm tofu is ideal.
- Flat rice noodles – or Pad Thai noodles is the carbohydrate component here. They are quick cooking and add body to the soup.
- Toppings like mung bean sprouts, roasted peanuts and lemon wedges complete this recipe and is absolutely indispensible.
Laksa leaves vs Thai Basil
Even though these herbs look deceptively similar, they are not the same. They have different flavors.
Also called as Vietnamese coriander or Phak Phai or Cambodian mint, this herb is common to many south east Asian recipes. In Singapore, they call it Daun Kesum.
If you cannot source this, the closest thing that you can use as a substitute is cilantro (coriander).
How to cook rice noodles in Instant Pot?
All rice vermicelli or rice noodles are quick cooking. In this recipe, I have used Pad Thai noodles or flat rice noodles. Cooking this is really easy. However, please make sure that you follow the timings and instructions to the T for best results.
- Since this is a soup bowl kind of recipe, the water to noodle proportion doesn’t matter here.
- However, the noodles should not be cooked longer than 1 minute.
- We start the noodles in the hot vegetable soup. This helps in quick cooking. It is also why we add the noodles after the vegetables are cooked through.
- It is crucial to release the pressure as soon as the cooking cycle is complete. Any delay in doing so or allowing the noodles to rest while the pot depressurizes will make them lumpy and sticky.
Recipe Notes
- Substituting Laksa paste with other curry paste is not ideal. The soup will definitely taste delicious but it won’t be Laksa.
- Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
- For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
- The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.
Plant based Laksa Soup
Traditionally, we do not use an Instant Pot or any form of pressure cooking for this recipe. It is simply made on the stove top in a large pot. A visual of merrily bubbling soup is a delight, right?
Here is how you can make this on the stove top-
- Heat a heavy bottomed pan like a Dutch oven with coconut oil. I love my trusty Lodge 4 quart Dutch oven for this.
- When the oil has heated up, add onions and lemon grass. Allow the onions to become soft and pink.
- Now, add the Laksa paste along with curry powder, salt, brown sugar and Laksa leaves. Turn down the heat to the lowest and stir to mix in the paste with the onions.
- Cook this for 3 to 4 mins, stirring and scraping the bottom every now and then until the raw smell of the paste disappears.
- Add all the veggies to the pot at this point. Stir well to make sure the spice + onion mixture coat them. Add water to the pot and scrape the bottom to get rid of any stuck bits of veggies.
- Cook until the veggies are fork tender. This takes roughly 5 to 6 mins on medium heat.
- When the vegetables are cooked through, add the tofu and simmer for 2 to 3 mins.
- Now, add the flat rice noodles and stir gently. Cook for 2 mins on medium heat. Stir in the low fat coconut milk. Mix well.
- Switch off the flame. Close the pot and let it sit for 10 mins.
- Add freshly chopped cilantro and lemon juice.
- Serve the noodles along with the soup and toppings.
Method
Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.
Add salt and stir to combine. Continue to saute the onions till they are pink and soft.
Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.
Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. 
Pour the low fat coconut milk and the remaining 1 cup water.
Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes.
Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.
Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.
Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lime juice and mix gently.
Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.
More Vegan Soups
If you are looking for more curry noodle soup ideas, then do check out our Thai Vegetable Noodle Soup
Vegan Laksa Soup
Equipment
- 1 Instant Pot Both 6 and 8 quart work well here
Ingredients
- 1.5 tbsp cold pressed coconut oil
- 3 two inch stalks lemon grass
- 1 cup thinly sliced onions
- Salt to taste
- 1/3 cup Vegan Laksa Paste Use any laksa paste if you are not vegetarian
- 1.5 tsp curry powder
- 1.25 tsp turmeric powder
- 1.5 tbsp brown sugar
- 10 Laksa leaves
- 10 broccoli florets
- 10 asparagus chopped into 2 inch stalks
- 12 snow peas stringed and chopped into 2 inch pieces
- 1/2 a red bell pepper chopped into thin strips
- 1/2 cup carrots sliced into thin half moons
- 5 button mushrooms sliced thinly
- 200 grams extra firm tofu cubed
- 6 Shanghai greens sliced into halves Use baby Kailan or bok choy as an alternative
- 2 cups water use 1 cup first and 2nd cup towards the end
- 400 ml thin coconut milk
- 75 grams flat rice noodles
- 10 fresh Laksa leaves
For serving
- 1/4 cup Roasted peanuts
- 1/2 cup Bean sprouts
- 1/2 lime cut into small wedges
Instructions
- Insert the inner pot into the Instant Pot. Press SAUTE on NORMAL mode for 12 minutes. When the display reads hot, add the sliced onions and lemon grass stalks.
- Add salt and stir to combine. Continue to saute the onions till they are pink and soft.
- Now, add the Laksa paste, ground spices and brown sugar. Mix to combine. Cook for 2 to 3 mins, stirring and scraping often.
- Tip in the chopped vegetables and stir to combine. Add 1 cup water. Stir gently to combine. Place the tofu cubes and Shanghai greens on this. Pour the low fat coconut milk and the remaining 1 cup water.
- Press CANCEL. Close the Instant Pot and turn the VALVE to SEALING position. Now, press PRESSURE COOK and set to high pressure on 2 minutes.
- Wait for the cooking cycle to complete. Once cooking cycle is complete, do a quick pressure release. Open the lid and arrange the rice noodles in a single layer on top of the soup.
- Close the Instant Pot again. Press PRESSURE COOK and set the pot on HIGH PRESSURE for 1 minute. Allow cooking cycle to complete. As soon as this is done, do a quick pressure release.
- Finish with finely chopped Laksa leaves and cilantro leaves. Stir in the lemon juice and mix gently.
- Serve the noodles along with the soup in a bowl. Top with mung bean sprouts, roasted peanuts and lime wedges.
Notes
Other vegetables you can add to this soup include cauliflower, edamame, zucchini and winter squash.
For an legit Hawker center style Laksa, you can also add Tofu puffs as a topping.
The cooking time for the rice noodles is crucial to this recipe. Cooking them longer or shorter will not give us the desired results.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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