Vegan Laksa - Malaysian Curry Laksa Soup Recipe - Vegan Richa (2024)

FAQs

What is laksa soup base made of? ›

In addition to those spices, the basic ingredients of Sarawak Laksa are rice vermicelli, chicken, fried tofu, omelette, bean sprouts, black mushrooms, shrimp, boiled eggs and musk. The broth is made from a mixture of sambal belacan, coconut milk, tamarind juice, garlic, galangal and lemongrass.

You can use your favorite noodles and vegetables in this recipe or even zoodles for a low-carb option. Laksa curry paste is spicy and fiercely aromatic. It is almost similar to Thai red curry paste with a few minor variations. The laksa paste has coriander and turmeric along with hot red chili peppers.

Ingredients: Rice Vermicelli (29%) (Rice Flour, Water, Salt), Water, Soy Milk, Broccoli, Bean Sprouts, Coconut Cream (Fresh Coconut Cream, Stabilizers (Xanthan Gum E415, Guar Gum E412, Carrageenan E407)), Black Fungus, Straw Mushroom, Vegan Ball, Deep Fried Tofu, Salt, Laska Paste (0.5%), Sugar. Contains Soybean.

The Thai culinary taste has evolved with a different set of ingredients from Laksa original recipe and was also beyond distorted from the originality of the Peranakan cuisine. Kanom-Jeen-Nam-Ya (Thai: ขนมจีนน้ำยา) is basically the direct transliteration of “Rice noodles in the curry sauce of any choices of spice”.

Actually there is little difference. They were created by Indonesian Nyonya and brought to both these countries by immigrants. We have tried both and find Singaporean laksa more “luak, lemak” in that it has more coconut milk than Malaysian which is more on the piquant lemon taste favoured by our northern neighbour.

The Laksa is a perfect balance of flavours. The sweet, sour, spicy and sour elements go perfectly well the rice noodles, prawns, tofu puffs and fish meat.

Peranakan culture is based in Southeast Asia and is a mash-up of Chinese, Malay and Indonesian influences. So it's no surprise that laksa is a fusion of Chinese noodles and Southeast Asian curries, and range from the mild “Chinese” type curries to the full-blown spicy variety. The origin of the name “laksa” is unclear.

Laksa can be part of a weight loss diet if consumed responsibly. Control your portions and balance this dish with healthier, low-calorie options.

Noodles – The common noodles found in Laksa is vermicelli noodles (thin white noodles). However, “serious” laksa joints serve laksa with both vermicelli and Hokkien Noodles. Hokkien Noodles are optional – I only use it when making laksa for company. Fried Tofu Puffs – these are fried tofu pieces.

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.

What is laksa in English? ›

laksa in British English

(ˈlæksa ) noun. (in Malaysia) a dish of Chinese origin consisting of rice noodles served in curry or hot soup.

Laksa Lemak (540g) - Noodles with prawns and fish cakes in a coconut-based soup. Healthy tip: Although this meal is moderate in energy, it is high in total fat, saturated fat and sodium. Hence it should only be consumed occasionally.

There are three basic types of laksa: curry laksa, asam laksa, and another variant that can be identified as either curry or asam laksa. Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles.

Thai Laksa: Very similar to the Laksa Lemak above as coconut milk features heavily in Thai cuisine. Reminiscent of tom yum, as the spices are often more Thai-oriented (lotsa lemongrass, ginger, fish sauce).

Laksa leaves are hard to come by unless you have a south-east Asian grocers nearby (ask for hot or Vietnamese mint), so if you can't find them, do as Yin suggests, and use mint and coriander instead. Mandy Yin's soup uses laksa leaves, but if you can't find them, use mint and coriander instead.

A blend of dried chili, red chili, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts, and lemongrass stalk is infused into the stock, giving the dish its signature punch.

Presenting “laksa”, a southeast asian ramen-like dish served with a spicy and sour fish-based broth. Kinda proud of it, as everything is from scratch, including the noodles.