Vegan Laksa - Malaysian Curry Laksa Soup Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (37)

Vegan Laksa - Malaysian Curry Laksa Soup Recipe

NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 23%
CARBS 68G48% OF CAL
8G FIBER0G ADDED0G INTRINSIC45G OTHER14G TOTAL SUGAR
FAT 31G49% OF CAL
19G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming Malaysian-inspired curry laksa with homemade spice paste, coconut milk, rice noodles, and fresh vegetables. Aromatic, spicy, and deeply satisfying.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tsp coriander seeds
  • 1/2 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
  • 1/2 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
  • 3/4 cup sliced carrots
  • 1/2 to 1 cup other veggies of choice (sliced or chopped small, such as bell peppers, zucchini, broccoli etc)
  • 3 cups veggie broth or water
  • 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)
PREP
15M
SODIUM
2335MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.