Vegan Laksa Soup
This curry noodle soup is a delicious medley of vegetables, rice noodles and tofu.
Servings: 4
Calories: 364kcal
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
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.
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.
Nutrition
Calories: 364kcal | Carbohydrates: 40g | Protein: 11g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 209mg | Potassium: 611mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6405IU | Vitamin C: 40mg | Calcium: 117mg | Iron: 4mg
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